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4 teaspoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 jalapeño pepper, minced (optional)
1 bunch scallions, sliced, whites and greens, separated
2 cups sliced shiitake mushroom caps
1 tablespoon minced fresh ginger
3/4 cup “lite” coconut milk
2 tablespoons fish sauce
4 teaspoons lime juice
1 tablespoon brown sugar
6 cups sliced napa cabbage
3/4 cup chopped fresh basil
1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
4 SERVINGS (1.5 cups each) Per serving: 254 calories; 11 g fat (3 g sat, 4 g mono ); 63 mg cholesterol; 12 g carbohydrates; 2 g added sugars; 28 g protein; 3 g fiber; 678 mg sodium; 627 mg potassium. Vitamin C (42% daily value), Vitamin A (35% dv), Folate (21% dv), Potassium (18% dv).
Carbohydrate Servings: 1 Exchanges:1/2 vegetable, 3 lean meat, 1 fat
Carbohydrate Servings: 1 Exchanges:1/2 vegetable, 3 lean meat, 1 fat