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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: To Your Health

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Total:: 38 min
Prep:: 20 min
Cook:: 18 min

Yield:: 4 servings

Level:: Easy

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

Season chicken breast pieces with Thai seasoning; set aside.

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.

My Private Notes

Name: Thai Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 4 servings
Cuisine: asian
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