Thai Mint-Ginger Chicken

Ingredients

11/2 pounds (680 gm) boneless chicken breast cut into 1/2 inch cubes 
3 cups chopped red cabbage 
4 green onions, chopped 
2 tablespoons flour 
2 tablespoons fish sauce 
2 tablespoons dark soy sauce, divided (Substitute brewed lite soy sauce if you are on a sodium restricted diet or use Worcestershire sauce, instead.)
1-1/2 inch (3.75 cms) piece ginger, peeled 
2 green chilies, chopped 
1/4 cup chopped fresh mint 
1 tablespoon vinegar 
1 tablespoon sugar (skip if you are watching sugar intake.)
1 lime - separate and grate the peel, extract the juice

Directions

1. In a medium bowl, place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 tablespoon of the soy sauce; set aside.

2. Place ginger in blender or food processor and mince (about 30 seconds.) Add chilies, remaining 1 tablespoon soy sauce, vinegar, sugar and 1/2 teaspoon grated lime peel. Blend or process for about 1 minute. Set aside.

3. Pour oil into a heated wok or Dutch oven. Heat to a high temperature. Add chicken, onion and cabbage. Stir fry for about 4 minutes until chicken turns white.

4. Pour ginger sauce mixture over the chicken. Continue to stir fry over high temperature until sauce thickens. (About 2 minutes.) Sprinkle with lime juice and top with mint.

5. Serve hot with rice.

Yield

Makes 4 servings.

Nutrition Information (Per Serving)

226 calories
36.5 g protein
2.6 g total fat
0.6 g saturated fat
13.5 g carbohydrates
102 mg cholesterol
1433 mg sodium