Thai-style Coconut Chicken With Snow Peas Recipe

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Thai-Style Coconut Chicken with Snow Peas

Vickie Parks


I've seen this same recipe on several websites, and they're all good and differ mostly in the herbs and liquids used to make the broth. In this recipe, the light coconut milk, ginger and zesty lime give this quick chicken dish a distinct Thai kick.

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15 Min


30 Min


Stove Top


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
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)

Directions Step-By-Step

Prepare rice according to package directions.
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy