Thai Chicken With Mixed Vegetables Recipe

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Servings: 3

Ingredients

Cost per serving $1.48 view details

Directions

  1. Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or possibly lb. in a mortar. Heat oil to medium-high and saute/fry pepper mix for 3 min. Stir in coconut lowfat milk and cook for 2 min. Add in chicken (or possibly vegetables) and cook for 5 min or possibly till cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of minced cabbage.
  2. Makes 3 to 4 servings.
  3. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or possibly asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or possibly slender (Japanese) eggplant.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 181g
Recipe makes 3 servings
Calories 216  
Calories from Fat 101 47%
Total Fat 11.4g 14%
Saturated Fat 3.98g 16%
Trans Fat 0.15g  
Cholesterol 39mg 13%
Sodium 1085mg 45%
Potassium 405mg 12%
Total Carbs 13.64g 4%
Dietary Fiber 4.6g 15%
Sugars 1.9g 1%
Protein 16.22g 26%
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