Thai Chicken

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  • Level: Easy
  • Total: 38 min
  • Prep: 20 min
  • Cook: 18 min
  • Yield: 4 servings
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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


  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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