Thai Chicken

Name: Thai Chicken
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

11 ingredients

7 steps

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.
3

Add seasoned chicken, onion, garlic and mushrooms.
4

Saute until chicken is just cooked, about 8 to 10 minutes.
5

Add the green beans, chicken stock, coconut milk and lemon zest.
6

Bring to a boil, then reduce heat and simmer until the beans are cooked al dente, about 8 minutes, stirring occasionally.
7

Transfer to a serving bowl and serve hot garnished with cilantro.