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    Default Thai-Style Coconut Chicken with Snow Peas

    Good Housekeeping Recipe

    Light coconut milk, ginger, and lime zest give this fast chicken dish its authentic Thai-style kick.

    1 cup(s) jasmine rice or long-grain white rice
    1 can(s) (14-ounce) light coconut milk
    1 cup(s) chicken broth
    1 tablespoon(s) cornstarch
    4 slice(s) (thin) fresh ginger
    2 strip(s) (3 inches each) fresh lime peel
    1 pound(s) skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
    6 ounce(s) (2 cups) snow peas, strings removed
    1 tablespoon(s) less-sodium fish sauce
    1/4 cup(s) loosely packed fresh cilantro leaves, chopped

    Lime wedges
    DIRECTIONSPrepare 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.

    Serves 4

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