Coconut Lime Chicken Snow Peas Recipes

COCONUT-LIME CHICKEN & SNOW PEAS

Steps:

• Preheat oven to 400°F 2 . Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.
• Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
• Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.

CHICKEN AND SNOW PEAS

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

THAI-STYLE COCONUT CHICKEN WITH SNOW PEAS

Steps:

• Prepare rice as label directs.
• 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.
• Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout. Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

LOW CALORIE COCONUT LIME CHICKEN

Steps:

• Preheat oven to 400°F.
• Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish.
• Transfer 1/4 cup of the dressing to a large bowl; set aside.
• Place chicken in the baking dish; bake until cooked through, about 20 minutes.
• Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
• Transfer the chicken to a cutting board and thinly slice.
• Arrange the chicken slices on top of the salads.
• Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
• enjoy.

COCONUT-LIME CHICKEN

Steps:

• In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.