1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced (or a 1-inch piece, crushed)
½ Tbsp garlic, minced (about 1 clove)
¼ C scallions (green onions), rinsed and chopped
1 Tbsp lemongrass, minced (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon)
1 Tbsp Thai green curry paste
½ C light coconut milk (or use a spoon to discard visible layer of fat off the top of an unshaken can of regular coconut milk; then, measure ½ C for recipe)
1 tsp honey
1 tsp lite soy sauce
1 tsp fish sauce
1 Tbsp cornstarch
½ C low-sodium chicken broth

For chicken and vegetables:

1 bag (12 oz) frozen vegetable stir-fry
12 oz boneless, skinless chicken breast, cut into thin strips

calories	207
Total fat	7 g
Saturated fat	3 g
Cholesterol	50 mg
Sodium	249 mg
Total fiber	3 g
Protein	23 g
Carbohydrates	14 g
Potassium	406 mg

Directions

1

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
2

For sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.
3

Add curry paste, and cook for an additional 2–3 minutes.
4

Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
5

In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
6

Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8 minutes.
7

Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
8

Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.

Tip: Delicious served over rice or Asian-style noodles (soba or udon).

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Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.