- Calories 200
- Caloriesfromfat 23%
- Fat 5.2g
- Satfat 0.7g
- Monofat 2.4g
- Polyfat 1.5g
- Protein 28.3g
- Carbohydrate 9.4g
- Fiber 2.3g
- Cholesterol 66mg
- Iron 1.5mg
- Sodium 700mg
- Calcium 40mg
Thai-Style Chicken Stir-Fry
"I love Thai chicken-coconut soup and wanted similar flavors in a fast, easy, low-fat entrée. We like it spicy, but you can reduce the amount of jalapeño. Serve over jasmine rice or cellophane noodles." -Elena Andrews Gaillard, New York City
How to Make It
Step 1
Combine first 3 ingredients in a large zip-top plastic bag; add 1 1/2 tablespoons lime juice. Add chicken; seal and marinate in refrigerator 25 minutes. Remove chicken from bag, reserving marinade.
Step 2
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes or until chicken begins to brown. Add zucchini and next 4 ingredients (through jalapeños); stir-fry 5 minutes or until chicken is done. Add reserved marinade, and cook 1 minute. Remove from heat; stir in 1 1/2 tablespoons lime juice, basil, cilantro, and green onions.
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iThrowLikeaGirl's Review
N/A
tiffanyw369's Review
We made this almost exactly as written, except added snow peas, used red onion for slices, and made 1 1/2 times the sauce as we had extra veggies. Scrumptious, with bright Thai flavors.... I cannot WAIT for leftovers at lunch tomorrow! I'd definitely make again...
lwright311's Review
This dish has a lot of flavors but they are so well balanced it is perfect. I served it with quinoa but brown rice would be better. My husband ate it without the quinoa and loved it. I had to substitute a few ingredients but if I had used the correct ingredients I am sure it would have been even better. We will make this again.
bnp2003's Review