thai-style coconut chicken with snow peas
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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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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For thai-style coconut chicken with snow peas
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1 cjasmine rice or long-grain white rice
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1 (14-oz) canlight coconut milk
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1 clow-sodium chicken broth
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1 Tbspcornstarch
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4 thin slicefresh ginger
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2 stripsfresh lime peel (each 3 inches long)
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1 lbskinless, boneless chickenbreasts, cut into 1/2-inch wide strips
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6 oz(2 cups) snow peas, strings removed
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1 Tbspreduced-sodium fish sauce
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1/4 cfresh cilantro leaves, loosely packed
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1 lglime, quartered (to make 4 lime wedges, for garnish)
How To Make thai-style coconut chicken with snow peas
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1Prepare rice according to package directions.
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2Meanwhile, 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.
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3Add 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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Categories & Tags for Thai-Style Coconut Chicken with Snow Peas:
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