Evil Jungle Prince With Chicken (Or With Mixed Vegetables)_1

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Servings: 4 Difficulty: Intermediate
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A vibrant, spicy Thai stir-fry with tender chicken and aromatic herbs
Evil Jungle Prince With Chicken (Or With Mixed Vegetables recipe image

This zesty Thai-inspired dish, nicknamed “Evil Jungle Prince,” packs a punch of flavor with its fiery chili paste and fragrant lemongrass. Tender chicken strips are quickly sautéed in a rich coconut milk sauce, then finished with fresh basil and kaffir lime leaves. It’s a perfect balance of heat, creaminess, and herbal freshness. Serve it over a crisp bed of chopped cabbage for a refreshing contrast. Ideal for a quick weeknight dinner or a bold appetizer at a dinner party, this recipe is adaptable for vegetarians using mixed vegetables. The bold spices and quick cook time make it a standout meal that’s both exciting and easy to prepare.

Evil Jungle Prince With Chicken (Or With Mixed Vegetables recipe image
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Evil Jungle Prince With Chicken (Or With Mixed Vegetables)_1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 93.6

Description

This zesty Thai-inspired dish, nicknamed "Evil Jungle Prince," packs a punch of flavor with its fiery chili paste and fragrant lemongrass. Tender chicken strips are quickly saut&# 195;©ed in a rich coconut milk sauce, then finished with fresh basil and kaffir lime leaves. It’s a perfect balance of heat, creaminess, and herbal freshness. Serve it over a crisp bed of chopped cabbage for a refreshing contrast. Ideal for a quick weeknight dinner or a bold appetizer at a dinner party, this recipe is adaptable for vegetarians using mixed vegetables. The bold spices and quick cook time make it a standout meal that’s both exciting and easy to prepare.

Ingredients

Directions

  1. Cut the chicken breast into 2-inch strips. If making the vegetarian version, cut your choice of mixed vegetables into thin strips.
  2. In a food processor or mortar, grind together the red chile peppers, lemongrass stalk, and kaffir lime leaves into a coarse paste.
  3. Heat the oil in a wok or large skillet over medium-high heat.
  4. Add the chili-lemongrass paste to the hot oil and sauté for 3 minutes until fragrant.
  5. Stir in the coconut milk and cook for 2 minutes, allowing the flavors to meld.
  6. Add the chicken strips (or mixed vegetables) to the pan. Cook for 5 minutes, stirring occasionally, until the chicken is cooked through and vegetables are tender-crisp.
  7. Reduce the heat to medium-low.
  8. Stir in the fish sauce, salt, and fresh basil leaves. Toss gently to combine.
  9. Serve immediately on a bed of thinly chopped cabbage.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 93.6kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.6g3%
Cholesterol 48.2mg17%
Sodium 42.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, chicken, spicy, coconut milk, lemongrass, basil, stir-fry, appetizer, vegetarian option, kaffir lime, chili paste, quick dinner, asian cuisine, fish sauce, cabbage, herbal, summer meal, light, flavorful, easy recipe
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