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Thai-Style Coconut Chicken with Snow Peas

  • 405calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) jasmine rice or long-grain white rice

  2. 1 can(s) (14-ounce)

  3. light coconut milk

  4. 1 cup(s) chicken broth

  5. 1 tablespoon(s) cornstarch

  6. 4 slice(s) (thin)

  7. fresh ginger

  8. 2 strip(s)

  9. 3 inches each 1 pound(s) skinless, boneless chicken-breast halves , cut into 1/2-inch-wide strips

  10. 6 ounce(s) (2 cups)

  11. snow peas , strings removed

  12. 1 tablespoon(s) less-sodium fish sauce

  13. 1/4 cup(s) loosely packed fresh cilantro leaves , chopped

  14. Lime wedges

Instructions Jump to Ingredients ↑

  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.

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