Thai Chicken And Vegetables (evil Jungle Princess)

What a breathtaking picture. For Christ to be the head of the church is for Christ to give everything He has for the good of the church. Christ takes responsibility for the beauty of His bride, ready to lay aside His rights and willing to lay down His life for the sake of her splendor. So this is who God has designed a husband to be: a man who gives everything he has for the good of his wife. A man who takes responsibility for the beauty of his bride, ready to lay aside his rights and willing to lay down his life for the sake of her splendor. God has designed a husband to be the head of his wife like this so that in a husband’s love for his wife, the world might see a picture of Christ’s love for His people.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains, Seafood	Thai		2	Servings

INGREDIENTS

2	T	Yogurt cheese, strained
		yogurt
2	T	Evaporated skim milk
1/4	c	Low-sodium chicken broth
1/4	t	Coconut extract
1/2	t	Cornstarch
1/2	t	Chili powder
1	t	Peanut oil
2		Cloves garlic, peeled and
		chopped
2	T	Lemon grass, finely chopped
2		Kaffir lime leaves, soften
		in warm water finely chop
8	oz	Skinless boneless chicken
		breast sliced 2 x 1/4
		inch
		strips
1	t	Sugar
7		Fresh mint leaves
1	T	Fish sauce
1/2	t	Cayenne, or to taste
1	T	Lime juice, freshly squeezed
		or to taste
2	c	Chinese cabbage, thinly
		sliced
2	c	Red cabbage, thinly sliced
1 2/3	c	Enoki mushrooms

INSTRUCTIONS

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; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat;  1/2 Other
Carbohydrates  From Ellen C. <ellen@elekta.com>  Recipe by: Graham
Kerr's Best  Posted to EAT-LF Digest by "Ellen C."
<ellen@brakes.elekta.com> on  May 27, 1999, converted by MM_Buster
v2.0l.

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“God is glorified by a thankful heart.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 647 Calories From Fat: 142 Total Fat: 16g Cholesterol: 153.6mg Sodium: 1904mg Potassium: 2197.2mg Carbohydrates: 34g Fiber: 9g Sugar: 14.5g Protein: 94.5g