Thai-Style Chicken, Cabbage and Basil Stir Fry
By Renée Lasko
Another quick, easy and light dish that’s perfect for a hot summer day
By Renée Lasko
Another quick, easy and light dish that’s perfect for a hot summer day
Yield: 4 1 ½ -cup servings Prep/cooking time: 15 – 30 minutes
Ingredients:
4 teaspoons Olive oil, divided
12 ounces Chicken breast or thighs, diced
2 cloves Garlic, finely chopped
½ teaspoon Crushed red pepper
4 each Scallions, sliced
6 cups Cabbage, shredded or chopped*
¼ cup Peanuts, unsalted, chopped
¼ cup Lime juice
2 teaspoons Rice wine vinegar (or 1 teaspoon white vinegar)
1 teaspoon Thai fish sauce (optional)
2 teaspoons Reduced-sodium soy sauce
½ cup Basil, fresh, chopped or chiffonade
¼ cup Mint, fresh, chopped or chiffonade
Accompaniments (choose one if desired):
4 each Whole wheat tortillas/wraps, warmed
2 each Whole wheat pitas, cut in half
2 cups Brown rice, cooked
Optional:
1 cup Bean sprouts
2 tablespoons Cilantro, fresh, chopped
Method of Preparation:
1. Gather all equipment and ingredients.
2. Heat 2 teaspoons olive oil in sauté pan over medium-high heat. Add chicken breast and cook for approximately 5 minutes until meat is opaque and slightly browned. Remove chicken from pan and set aside.
3. Heat remaining 2 teaspoons of olive oil in sauté pan over medium high heat. Add garlic and crushed red pepper, stirring rapidly for 10 seconds. Add scallions and cabbage and cook, stirring frequently, for about 3 minutes or until cabbage begins to wilt.
4. Toss in the cooked chicken and peanuts. Drizzle the lime juice, vinegar, fish sauce and soy sauce over the cabbage and chicken mixture, tossing well to mix in evenly. Cook until everything is heated through, about 1 or 2 minutes.
5. Remove from heat. Add basil and mint, tossing well to mix in evenly.
6. Distribute evenly among plates, tortillas/wraps, pita halves or over rice. Top with bean sprouts and cilantro, if desired.
Chef’s Notes: Adjust lime and vinegar as desired. If you chose not to use fish sauce, increase the amount of soy sauce as needed. For a stronger lime flavor add some lime zest immediately before removing from heat. This recipe also works with already-cooked leftover chicken or chicken strips; if using those, skip step 2.
* This recipe works well with both regular and Napa cabbage.
© Renée Lasko 2014
Ingredients:
4 teaspoons Olive oil, divided
12 ounces Chicken breast or thighs, diced
2 cloves Garlic, finely chopped
½ teaspoon Crushed red pepper
4 each Scallions, sliced
6 cups Cabbage, shredded or chopped*
¼ cup Peanuts, unsalted, chopped
¼ cup Lime juice
2 teaspoons Rice wine vinegar (or 1 teaspoon white vinegar)
1 teaspoon Thai fish sauce (optional)
2 teaspoons Reduced-sodium soy sauce
½ cup Basil, fresh, chopped or chiffonade
¼ cup Mint, fresh, chopped or chiffonade
Accompaniments (choose one if desired):
4 each Whole wheat tortillas/wraps, warmed
2 each Whole wheat pitas, cut in half
2 cups Brown rice, cooked
Optional:
1 cup Bean sprouts
2 tablespoons Cilantro, fresh, chopped
Method of Preparation:
1. Gather all equipment and ingredients.
2. Heat 2 teaspoons olive oil in sauté pan over medium-high heat. Add chicken breast and cook for approximately 5 minutes until meat is opaque and slightly browned. Remove chicken from pan and set aside.
3. Heat remaining 2 teaspoons of olive oil in sauté pan over medium high heat. Add garlic and crushed red pepper, stirring rapidly for 10 seconds. Add scallions and cabbage and cook, stirring frequently, for about 3 minutes or until cabbage begins to wilt.
4. Toss in the cooked chicken and peanuts. Drizzle the lime juice, vinegar, fish sauce and soy sauce over the cabbage and chicken mixture, tossing well to mix in evenly. Cook until everything is heated through, about 1 or 2 minutes.
5. Remove from heat. Add basil and mint, tossing well to mix in evenly.
6. Distribute evenly among plates, tortillas/wraps, pita halves or over rice. Top with bean sprouts and cilantro, if desired.
Chef’s Notes: Adjust lime and vinegar as desired. If you chose not to use fish sauce, increase the amount of soy sauce as needed. For a stronger lime flavor add some lime zest immediately before removing from heat. This recipe also works with already-cooked leftover chicken or chicken strips; if using those, skip step 2.
* This recipe works well with both regular and Napa cabbage.
© Renée Lasko 2014