Thai Chicken Stir Fry

Thai Chicken Stir Fry

A creamy stir fry with the taste of Thailand, spicy and tart, followed by sweetness and the rich flavor of the coconut milk.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine Thai
Source: Pooka's What's for Dinner: Gluten Free with Attitude                  

  4   boneless chicken breasts -- cut into strips or bite-size pieces, OR 5-6 chicken thighs
  5   green onion -- sliced diagonally
  5   cloves  garlic -- minced or finely chopped
  2   thumb-size pieces  OR ginger -- (galangal) thinly sliced
  1/4 teaspoon  red pepper flakes
  6   mushroom -- sliced
  1   handful  fresh basil -- or 1 tablespoon dry basil
  2   tablespoons coconut oil -- or 4 of other vegetable oil

STIR-FRY SAUCE:

  2/3 cup  coconut milk
  2   tablespoons  cornstarch
  2   tablespoons  fish sauce
  3   tablespoons  fresh lime juice
  1   tablespoon  soy sauce
  1/4 teaspoon red pepper flakes
  1   teaspoon  brown sugar

Sauce

Combine all ingredients together in a cup or bowl, stirring well to dissolve the sugar. The cornstarch will gather on the bottom as the sauce sits so make sure to stir before adding to the chicken

Stir Fry

Place chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.

Warm a wok or large deep skillet over medium-high heat. Add oil and swirl around, then add the onion, garlic, ginger, and chili. Stir-fry until fragrant, 1-2 minutes. add mushrooms and cook until lightly brown. Then
add chicken together with the marinade. Stir-fry 5-6 minutes, until the chicken is cooked. Add the remainder of the stir-fry sauce as you cook.

Top with a sprinkling of fresh basil and serve.
                                
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Per Serving : 152 Calories; 11g Fat (59.8% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 269mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.