Thai-Style Coconut Chicken with Snow Peas

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Prepare rice as label directs.
  2. 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.
  3. 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.