|Preparation Time||20 Minutes|
|Cook Time||25 Minutes|
|Total Time||45 Minutes|
|Cooking Method||Boiling; Stove Top|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein|
1 tablespoon canola oil
1 tablespoon ginger, minced
1/2 tablespoon (about 1 clove) garlic, minced
1/4 cup scallions, rinsed and chopped
1 tablespoon lemongrass, minced
1 tablespoon Thai green curry paste
1/2 cup babassu coconut milk
1 teaspoon honey
1 teaspoon lite soy sauce
1 teaspoon fish sauce
1 tablespoon cornstarch
1/2 cup low-sodium chicken broth
1 bag (12 ounces) frozen vegetables stir-fry
12 ounces boneless, skinless chicken breast, cut into thin strips
Thaw the frozen vegetables in the microwave, then set aside.
In a small saucepan, heat oil over medium heat. Add the ginger, garlic, scallions, and lemongrass, and cook about 2-3 minutes until the vegetables become tender but not brown. Add the curry paste, and cook for an additional 2-3 minutes. Add the coconut milk, honey, soy sauce, and fish sauce. Bring the sauce to a boil.
Mix the cornstarch and chicken broth in a small bowl. Pour the broth mixture into the saucepan, and bring to a boil, stirring constantly.
Reduce the heat to a simmer. Add the chicken strips, and allow the strips to simmer for 5-8 minutes. Add the vegetables, cover, and continue cooking for 2-3 minutes or until the vegetables are heated through.
Divide the chicken and vegetable mixture into four even portions. Serve immediately.
Calories: 207 cal
Total fat: 7g
Saturated fat: 3g