Ingredients

1 cup(s) jasmine rice or long-grain white rice

1 can(s) (14-ounce) light coconut milk

1 cup(s) chicken broth

1 tablespoon(s) cornstarch

4 slice(s) (thin) fresh ginger

2 strip(s) (3 inches each) fresh lime peel

1 pound(s) skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips

6 ounce(s) (2 cups) snow peas, strings removed

1 tablespoon(s) less-sodium fish sauce

1/4 cup(s) loosely packed fresh cilantro leaves, chopped

Lime wedges

Preparation

  1. Prepare rice as label directs.

  2. Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.

  3. Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout.

  4. Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.