Thai Style Coconut Chicken with Snow Peas

Ingredients

• 1 cup jasmine rice or long-grain white rice
• 1 can (14-ounce) light coconut milk
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 4 slices (thin) fresh ginger
• 2 strips (3 inches each) fresh lime peel

• 1 pounds skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
• 6 ounces (2 cups) snow peas, strings removed
• 1 tablespoon less-sodium fish sauce
• 1/4 cup loosely packed fresh cilantro leaves, chopped
• Lime wedges

Directions

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.