Thai Stir-Fry Chicken
Source: Low Fat Recipe Secrets cookbook by RSN
3 Tbs sesame oil
12 oz skinless, boneless chicken breast, thinly sliced
salt and pepper
8 shallots. sliced
2 garlic cloves, finely chopped
2 tbs grated fresh gingerroot
1 fresh green chili, seeded and finely chopped
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
3 zucchini, thinly sliced
2 Tbs ground almonds
1 tsp ground cinnamon
1 Tbs oyster sauce
1/4 oz creamed coconut, grated
Heat the oil in a preheated wok or heavy bottom skillet. Add the chicken and season to taste with salt and pepper, then stir-fry over medium heat for 4 minutes.
Add the shallots, garlic , ginger, and chili and stir-fry for an additional 2 minutes.
Add the red and green bell peppers and zucchini and stir-fry for 1 minute.
Stir in the almonds, cinnamon, oyster sauce, and creamed coconut and season to taste with salt and pepper. Stir- fry for 1 minute to heat through, then serve immediately.
Nutrition (per serving): 184.0 calories; 26% calories from fat; 5.0g total fat; 8.0g carbohydrates; 6.0g sugar; 24.0g protein.
Creamed coconut is sold in supermarkets and Asian stores. It is a useful pantry standby because it adds richness and depth of flavor.