Thai Coconut Lime Chicken (or Tofu/Veggies)

This meal is quick, easy, and healthy!  Oh and of course delicious.  Again, my friend the wok comes in handy since I've found it's the best way to get some color and flavor on tofu.   You can also sub bell pepper for the chilies and use light coconut milk for a pancreas-friendly meal.  

Serve over white rice, I like jasmine or basmati. 

Thai Coconut Lime Chicken (or Tofu/Veggies)

Ingredients:

2 chicken breasts OR block of firm tofu and  ½ large eggplant

1 pack mushrooms of choice

2 cups chicken OR vegetable stock

1 stalk lemon grass, cracked open with flat side of knife

Juice of 2 limes, zest of one

1 one-inch piece of fresh ginger, peeled and thinly sliced

2 small thai chilies or a jalapeno, sliced lengthwise

2 garlic cloves, crushed

1 tsp sugar

1 Tbsp fish sauce

1 can coconut milk

¼ cup chopped cilantro

Salt and pepper

Method:

For chicken: Slice chicken breast into thin strips.  Heat wok and add just a tiny bit of oil.  Add 1 clove of garlic and a few pieces of ginger to the wok along with the chicken.  Saute until chicken is just cooked through.  Add the chicken stock and rest of the ingredients except for the coconut milk and cilantro, cover  and let simmer for 10 minutes.  Add the coconut milk and cook for another 2 minutes, just to heat through.  Add the cilantro.

Vegetarian Option:  Chop the eggplant into small strips about ½ inch thick.  Place in a colander and sprinkle with 1 tsp salt.  Let the eggplant sweat for 10 minutes while prepping the other ingredients to pull out any bitterness.   Rinse and pat dry.

Cube tofu into 1-inch cubes and slice mushrooms.   Add ½ the eggplant and tofu to the hot wok along with 1 clove garlic, a few slices of ginger, and a dash of fish sauce.  Sauté on high heat until you get some nice color.  Remove and do the same with the other ½. 

Return the tofu and eggplant to the wok, and add the vegetable stock and rest of the ingredients except for the coconut milk and cilantro, cover and let simmer for 10 minutes.  Add the coconut milk and cook for another 2 minutes, just to heat through.  Add the cilantro.