Lunch: Thai-Style Coconut Chicken with Snow Peas

Ingredients

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

Instructions

Prepare 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. Nutritional Information: (per serving) Calories 405; Total Fat 11g; Saturated Fat 6g; Cholesterol 66mg; Sodium 465mg; Total Carbohydrate 43g; Dietary Fiber 1g; Protein 31g

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