Ingredients
- 1 cup thinly sliced shallots
- 2 tablespoons grape-seed or canola oil
- 2 serrano chilies, thinly sliced
- 1 one-inch piece fresh ginger, peeled and sliced into matchsticks
- 1 clove garlic, chopped
- 1 teaspoon ground turmeric
- 1 1/2 cups cabbage, sliced into 1/2-inch-wide strips
- 1 carrot, peeled and thinly sliced
- 1 cup sliced mushroom caps
- 14 ounce light coconut milk
- 1 pound skinless, boneless chicken breast cut into 1-inch chunks
- 2 tablespoons reduced-sodium soy sauce
- 2 medium tomatoes, cored and sliced into wedges
- 1 cup snow peas, strings removed, cut in half
- 1/2 cup fresh basil leaves, torn into pieces
- 1 scallion, greens sliced into 1-inch lengths, whites thinly sliced
- 1 cup jasmine rice, cooked according to package directions
- 1 lime, cut into wedges, for serving
Description
Light Coconut Milk Helps Keep The Fat Down In The Sauce For This Chicken And Vegetable Dinner.
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