| Level: | Easy |
| Total: | 38 min |
| Prep: | 20 min |
| Cook: | 18 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 38 min |
| Prep: | 20 min |
| Cook: | 18 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 354 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 42 g |
| Cholesterol | 125 mg |
| Sodium | 131 mg |
| Serving Size | 1 of 4 servings |
| Calories | 354 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 42 g |
| Cholesterol | 125 mg |
| Sodium | 131 mg |
Reviews
Wonderful!
Just cooked this tonight. I also marinaded chicken as previous poster did and used thighs. This was a simple recipe, I liked the coconut milk and lemon flavor but it seemed to me something was missing. Previous posts added Siracha. I’ll do that next time. I served over steamed basmati rice, sprinkled with dry toasted slivered almonds from Trader Joes and had lime wedges on the side. I ate it with chop sticks and drank hot green tea.
I would make this again;however I did modify a bit. Based on one of the previos reviews, I added aprox. 1 tsp sriracha hot chili sauce & because I had on already on hand, aprox. 1/2 tbls coconut flakes. Since 2009 when this receipe was published there is now a boxed chicken broth on market ‘Thai coconut curry’; I used that instead of plain chx broth. Also, I seasoned the cut chicken pieces several hours prior to cooking as an attempt to marinade
I was pleasantly surprised with the dish! The lemon zest made the difference. I did spice it up with Sriracha, garlic powder and kosher salt, but the base recipe was very good. I am glad I tried it and will probably make it again.
Bland and not tasty in anyway
Vague tastes of coconut milk, not much more. Needs spice.
I didn’t use cilantro, but this was very good over rice.