thai-style coconut chicken with snow peas
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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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup jasmine rice or long-grain white rice
- 1 (14-oz) can light coconut milk
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 4 thin slices fresh ginger
- 2 strips - fresh lime peel (each 3 inches long)
- 1 pound skinless, boneless chickenbreasts, cut into 1/2-inch wide strips
- 6 ounces (2 cups) snow peas, strings removed
- 1 tablespoon reduced-sodium fish sauce
- 1/4 cup fresh cilantro leaves, loosely packed
- 1 large lime, quartered (to make 4 lime wedges, for garnish)
How To Make thai-style coconut chicken with snow peas
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Step 1Prepare rice according to package directions.
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Step 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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Step 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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