Thai Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 354
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 42
- Cholesterol
- 125
- Sodium
- 131
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
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.