Yield: 2 servings
|2 tablespoons||Yogurt cheese; (strained yogurt)|
|2 tablespoons||Evaporated skim milk|
|¼ cup||Low-sodium chicken broth|
|¼ teaspoon||Coconut extract|
|½ teaspoon||Chili powder|
|1 teaspoon||Peanut oil|
|2||Cloves garlic; peeled and chopped|
|2 tablespoons||Lemon grass; finely chopped|
|2||Kaffir lime leaves; soften in warm water finely chop|
|8 ounces||Skinless boneless chicken breast; sliced 2 x 1/4 inch strips|
|7||Fresh mint leaves|
|1 tablespoon||Fish sauce|
|½ teaspoon||Cayenne; or to taste|
|1 tablespoon||Lime juice; freshly squeezed or to taste|
|2 cups||Chinese cabbage; thinly sliced|
|2 cups||Red cabbage; thinly sliced|
|1⅔ cup||Enoki mushrooms|
Combine the yogurt, milk, chicken stock, coconut extract, cornstarch, and chili powder in a small bowl. Stir until smooth with a wire whisk and set aside.
Heat the oil in a large skillet and cook the garlic, about 1 minutes.
Remove and discard the garlic.Add the lemon grass,lime leaves, chicken, and stir-fry until the chicken turns white and loses its raw look. Ad the yogurt mixture and stir-fry until the chicken turns completely white and the sauce has cooked down into a coating, not floating cream.
Stir in the sugar, mint leaves, and fish sauce. Add the cayenne. Pour in the lime juice, to taste. Remove from heat and keep warm.
Cook the cabbage slices and mushrooms in a hot skillet with just enough stock or water to create a little stream. Toss until heated through, about 2 minutes.
To serve: Lay the cabbage on warm dinner plates and spoon the sauced chicken on top. Serve with a small bowl of steaming short-grain white rice on the side.
Per serving: 273 Calories; 6g Fat (19% calories from fat); 35g Protein; 23g Carbohydrate; 68mg Cholesterol; 155mg Sodium Food Exchanges: 4 Lean Meat; 2½ Vegetable; ½ Non-Fat Milk; ½ Fat; ½ Other Carbohydrates >From Ellen C. <ellen@...>
Recipe by: Graham Kerr's Best
Posted to EAT-LF Digest by "Ellen C." <ellen@...> on May 27, 1999, converted by MM_Buster v2.0l.