THAI STYLE COCONUT CHICKEN WITH SNOW PEAS

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THAI STYLE COCONUT CHICKEN WITH SNOW PEAS image

Categories     Chicken

Yield 4 ppl

Number Of Ingredients 11

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

Steps:

  • 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. 4. Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

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