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Thai-Style Coconut Chicken with Snow Peas
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Thai-Style Coconut Chicken with Snow Peas

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 into 1/2-inch-wide strips
6 ounces (2 cups) snow peas, strings removed
1 tablespoon less-sodium fish sauce
1/4 cup loosely packed fresh cilantro leaves, chopped
Lime wedges
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Let's Make It
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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