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Spicy Coconut Chicken Stir Fry


1 1/2 Tbsp Canola Oil

1 lb Chicken Tinderloins, cut into bite sized pieces

1 Jalapeño (minced)

1 bunch Green Onions or scallions, sliced thinly (separate greens and whites)

2 cups Mushroom caps, sliced ( I used canned and it was fine)

1 Tbsp grated Ginger

1 cup light Coconut Milk

2 Tbsp Fish Sauce

1 1/2 Tbsp Lime Juice

1 Tbsp Brown Sugar

1 tsp Curry Powder

6 cups sliced Napa Cabbage

1/2 cup chopped Basil


  1. Heat 2 Tbsp Canola Oil in a wok over MEDIUM-HIGH heat.

  2. Add Chicken and cook until done then transfer to a plate.

  3. Add 2 more Tbsp Canola Oil to the wok and add Jalapeño, Onion Whites, Mushrooms, and Ginger. Cook and stir for about 1 minute.

  4. Stir in Coconut Milk, Fish Sauce, Lime Juice, Brown Sugar, and Curry Powder. Cook and stir for 3 minutes.

  5. Stir in cabbage and chicken and cook for 3 minutes.

  6. Add Basil and serve topped with Green Onion Greens.

  7. Serve

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