Friday, April 9, 2010

No-Picture Thai Chicken Stir-Fry with Coconut Rice

That's right.... I committed the cardinal sin of blogging. I have no picture of this.  However, it was delicious so I should share it with you.  I'll have to update this post in the future when I make this again. For some reason I procrastinated on making this dish.  The ingredients sat in my fridge for over a week.  They were just about to start getting bad when I finally realized I was stalling because I didn't want to eat stuffed cabbage rolls.  Stir Fry! Problem Solved. 

Thai Chicken Stir-Fry with Coconut Rice
Inspired by: Thai Chicken in Cabbage Leaves
(pg. 276) 2009 Cooking Light Annual Recipes

1 pound boneless/skinless chicken breast, cut into strips
1 red pepper, sliced into strips
1/2 cup shredded carrots
1 napa* cabbage, sliced into strips
1 sliced red onion
1 lime
3 Tablespoons chopped fresh mint
1/4 cup fresh chopped cilantro
4 teaspoons Thai Fish Sauce
1 Tablespoon Dark Sesame Oil
1 bunch chopped green onions
crushed peanuts (optional)

*It's Chinese Cabbage...not wine country! 

(If making the Coconut Rice...start that before cooking the stir-fry.)
In a large-ish skillet with large sides (or a wok if you have one!) toss in the chicken, juice from the lime, fish sauce, and sesame oil.  Cook over medium heat until chicken is mostly done.  Then toss in the sliced red pepper, carrots, onions, cabbage and cook until chicken is finished and vegetables are tender.  Take off the heat and mix in the mint, green onions, crushed peanuts, and cilantro.  Server over rice.

Coconut Rice
1 1/2 cups brown jasmine rice
1 can coconut milk (you can go low fat if you want but there are rumors that coconuts are actually good for you! :) )

Cook rice as directed on your package or toss into a rice cooker* except instead of 3 cups water, use the coconut milk.  I also added about 1/4 cup of water just to thin it out a bit.  When it's tender, serve with the stir fry.  This also tastes amazing with a little spritz of lime juice. 

*My man got ours free from Coke Reward Points! Thank you fellow office workers obsessed with their cokes! I would highly recommend getting a little $20 rice cooker if you're a big fan of rice dishes.  It makes it so easy.   

Vegetarian/Vegan Option:  Take out the chicken and fish sauce and instead use a little soy sauce, tofu or shelled edamame, extra veggies like mung bean sprouts/more peppers/broccoli/water chestnuts... play around with it and have fun.

No comments:

Post a Comment