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Makes 4 servings.

Ingredients

For sauce

1 tablespoon peanut oil or vegetable oil

1 tablespoon ginger, minced (or a 1-inch piece, crushed)

1/2 tablespoon garlic, minced (about 1 clove)

1/4 cup scallions (green onions), rinsed and chopped

1 tablespoon lemongrass, minced (or the zest from 1 lemon—use a peeler to grate a thin layer of skin off a lemon)

1 tablespoon Thai green curry paste

1/2 cup light coconut milk (or use a spoon to discard visible layer of fat off the top of an unshaken can of regular coconut milk and measure 1/2 cup for recipe)

1 teaspoon honey

1 teaspoon light soy sauce

1 teaspoon fish sauce

1 tablespoon cornstarch

1/2 cup low-sodium chicken broth

For chicken and vegetables

1 bag (12 ounces) frozen vegetable stir-fry

12 ounces boneless, skinless chicken breast, cut into thin strips

Directions

• Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside.
• 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 to 3 minutes.
• Add curry paste, and cook for an additional 2 to 3 minutes.
• Add coconut milk, honey, soy sauce and fish sauce, and bring to a boil over high heat.
• In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
• Lower heat to a simmer, and add chicken strips. Simmer gently for 5 to 8 minutes.
• Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2 to 3 minutes.
• Divide into 4 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).

Nutrition information

Serving size: 3 ounces chicken, 1 cup vegetables. Amount per serving: 207 calories, 7g total fat (3g saturated fat), 14g carbohydrates, 23g protein, 3g dietary fiber, 249mg sodium.

Source: National Institutes of Health