Thai Mint-Ginger Chicken
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
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
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.
Makes 4 servings.
Nutrition Information (Per Serving)
36.5 g protein
2.6 g total fat
0.6 g saturated fat
13.5 g carbohydrates
102 mg cholesterol
1433 mg sodium