Also from Good Housekeeping. Makes 4 servings
1 c jasmine or long grain white rice
1 can (14 oz) light coconut milk
1 c chicken broth
1 T cornstarch
4 thin slices, fresh ginger
2 strips fresh lime peel (3" each)
1 lb skinless, onesless chicken-breast halves, cut into 1/2 in wide strips
6 oz snow peas, strings removed
1 T less-sodium fish sauce
1/4 c loosely packed fresh cilantro leaves, chopped
lime wedges
Prepare rice as label directs
Meanwhile, in 12in 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 4-5 minutes longer ot until chicken loses its pink color throughout. Remove skillet from heat; stir in fish-sauce and cilantro. Servie with rice and lime wedges.
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