Ingredients Jump to Instructions ↓

  1. 1 can (14 ounces) reduced-fat and -calorie coconut milk 1 can (133/4 ounces) chicken broth (about 2 cups) 1 packet (3 1/2 ounces) peanut-sauce mix 11/2 cups uncooked converted white rice 1 teaspoon minced fresh ginger 4 skinless, boneless chicken-breast halves (about 4 ounces each), each half cut in quarters 4 cups chopped cabbage 1 cup shredded carrots 3 tablespoons chopped cilantro 1/2 cup peanuts, chopped (salted or plain)

Instructions Jump to Ingredients ↑

  1. Whisk coconut milk, broth and peanut-sauce mix in a large deep skillet until blended. Stir in rice and ginger. Bring to a boil over high heat, stirring occasionally. Reduce heat, cover and simmer 10 minutes. Add chicken, cabbage and carrots; return to a simmer, cover and cook 10 minutes or until chicken is opaque in center and rice is tender. Stir in cilantro.2. Transfer to a serving dish. Sprinkle peanuts on top.Good with a refreshing tomato and cucumber salad.


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