Thai-Style Coconut Chicken with Snow Peas
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 cup jasmine rice or long-grain white rice
  • 1 can (14-ounce) light coconut milk
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 4 slices (thin) fresh ginger
  • 2 strips (3 inches each) fresh lime peel
  • 1 pounds skinless, boneless chicken-breast halves, cut into1/2-inch-wide strips
  • 6 ounces (2 cups) snow peas, strings removed
  • 1 tablespoons less-sodium fish sauce
  • 1/4 cup loosely packed fresh cilantro leaves, chopped
  • Lime wedges

Directions

Watch how to make this recipe.

Prepare rice as label directs.

Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.

Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout. Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

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Recipe courtesy of Bill Hurren

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