- November 4, 2008 at 8:53 pm #265941
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
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.
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