Recipe Source: Deliciously Healthy Dinners
| Prep time |
Cook time |
Yields |
Serving Size |
| 20 minutes |
25 minutes |
4 servings |
3 oz chicken, 1 C vegetables |
For sauce:
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced (or a 1-inch piece, crushed)
½ Tbsp garlic, minced (about 1 clove)
¼ C scallions (green onions), rinsed and chopped
1 Tbsp lemongrass, minced (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon)
1 Tbsp Thai green curry paste
½ C light coconut milk (or use a spoon to discard visible layer of fat off the top of an unshaken can of regular coconut milk; then, measure ½ C for recipe)
1 tsp honey
1 tsp lite soy sauce
1 tsp fish sauce
1 Tbsp cornstarch
½ C low-sodium chicken broth
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For chicken and vegetables:
1 bag (12 oz) frozen vegetable stir-fry
12 oz boneless, skinless chicken breast, cut into thin strips
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Directions
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1
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Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
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2
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For sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.
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3
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Add curry paste, and cook for an additional 2–3 minutes.
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4
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Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
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5
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In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
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6
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Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8 minutes.
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7
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Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
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8
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Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.
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Tip:
Delicious served over rice or Asian-style noodles (soba or udon).
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