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Ингредиенты
- 1/2 lb Boneless chicken breast
- 1/2 lb -Mixed vegetables, (see note below)
- 2 x -to
- 6 sm Red chile peppers
- 1/2 stalk fresh lemon grass
- 2 x Kaffir lime leaves
- 2 Tbsp. Oil
- 1/2 c. Coconut lowfat milk
- 1/2 tsp Salt
- 1 x -to
- 4 Tbsp. Fish sauce, based on personal taste (omit for veggie version)
- 10 x -to
- 15 x Basil leaves
- 1 c. Minced cabbage
Инструкции
- 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.
- 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.
- (3-4 servings)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 113 | 66% |
| Total Fat 12.81g | 16% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.23g | |
| Cholesterol 29mg | 10% |
| Sodium 1714mg | 71% |
| Potassium 218mg | 6% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.86g | 1% |
| Protein 10.89g | 17% |
