Thai Chicken And Vegetables (evil Jungle Princess)

I am guilty of loving money when: 1. Thoughts of money consume my day. 2. Others’ success makes me jealous. 1. I define success in terms of what I have rather than what I am in Christ. 2. My family is neglected in my pursuit of money. 3. I close my eyes to the genuine needs of others. 4. I am living in the paralyzing fear of losing it. 5. I am prepared to borrow myself into bondage. 6. God gets my leftovers, rather than my first fruits.

Alistair Begg

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.

A Message from our Provider:

“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