[DRAFT]
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 5 Servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about ½ cup)
- 1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1½ cups)
- 1 cup sliced mushrooms (shiitake, oyster, cremini)
- 1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
- 2 cups shredded cooked chicken
- 1 can (about 14 ounces) unsweetened coconut milk
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
- 2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
- 3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 293 |
| Total Fat | 24 g |
| Saturated Fat | 16 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 42 mg |
| Sodium | 91 mg |