THAI-STYLE COCONUT CHICKEN WITH SNOW PEAS

Thai-Style Coconut Chicken with Snow Peas image

Provided by Vickie Parks

Categories Chicken

Time 45m

Number Of Ingredients 11

1 c jasmine rice or long-grain white rice
1 (14-oz) can(s) light coconut milk
1 c low-sodium chicken broth
1 Tbsp cornstarch
4 thin slice fresh ginger
2 strips fresh lime peel (each 3 inches long)
1 lb skinless, boneless chickenbreasts, cut into 1/2-inch wide strips
6 oz (2 cups) snow peas, strings removed
1 Tbsp reduced-sodium fish sauce
1/4 c fresh cilantro leaves, loosely packed
1 large lime, quartered (to make 4 lime wedges, for garnish)

Steps:

1. Prepare rice according to package directions.
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.