Thai-Style Coconut Chicken with Snow Peas
Thai-Style Coconut Chicken with Snow Peas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 405 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 66 milligrams
- Sodium
- 465 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 1 grams
- Protein
- 31 grams
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 405 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 66 milligrams
- Sodium
- 465 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 1 grams
- Protein
- 31 grams
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
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 pound skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
6 ounces (2 cups) snow peas, strings removed
1 tablespoons less-sodium fish sauce
1/4 cup loosely packed fresh cilantro leaves, chopped
Lime wedges
Directions
- Prepare rice as label directs.
- 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.
- 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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