Stir-Fried Chicken with Lime and Coconut Milk

2 tsp. canola oil

2 skinless chicken breasts, chopped into 1-inch pieces

1 green chile, seeded and finely chopped

5 ounces coconut milk

1 T. fish sauce

4 scallions, chopped

1 large handful cilantro, chopped

Juice of 1 lime

Heat the oil in a wok over high heat, add the chicken, and stir-fry for 5 minutes, until golden. Add the chile and stir-fry for 1 minute. Add the coconut milk, fish sauce, scallions, and cilantro. Cook for another 3 minutes, then serve, drizzled with the lime juice. You could also serve with 2 T. cooked brown rice (adds 70 calories).

 

Yield: 2 servings

Calories: 340