Thai Chicken (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces |
2 teaspoons thai seasoning |
olive oil cooking spray |
1 cup yellow onion, diced |
1 teaspoon crushed garlic |
1/2 (8-ounce) package fresh sliced white mushrooms |
1 (16-ounce) package frozen cut green beans, thawed (recommended: birds eye) |
1/4 cup low-sodium chicken broth chicken stock |
1 (14-ounce) can lite coconut milk (recommended: a taste of thai) |
1 lemon, zested |
freshly chopped cilantro leaves, for garnish |
Directions:
1. Season chicken breast pieces with Thai seasoning; set aside.
2. Spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add seasoned chicken, onion, garlic and mushrooms. Saute until chicken is just cooked, about 8 to 10 minutes. Add the green beans, chicken stock, coconut milk and lemon zest. Bring to a boil, then reduce heat and simmer until the beans are cooked al dente, about 8 minutes, stirring occasionally. Transfer to a serving bowl and serve hot garnished with cilantro.
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