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Name: Thai chicken with vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 boneless, skinless chicken breasts (6 to 8 ounces; Kosher salt; 2 tablespoons neutral oil such as vegetable, canola or grapeseed oil; 1 large shallot peeled and thinly sliced into rings; 1 large or 2 small garlic cloves finely grated; 1 (2-inch) piece fresh ginger finely grated (about 1 1/2 tablespoons); 1 small serrano chile or jalapeño finely chopped, or more to taste; 1/2 upchicken stock; 1 (14-ounce) can unsweetened full-fat coconut milk; 6 ounces green beans trimmed and halved crosswise; 1 ear fresh corn kernels removed, or 1 cup frozen corn kernels; 1/4 upchopped fresh cilantro plus more for garnish; 2 limes (1 zested and juiced 1 cut into wedges); Fish sauce (optional); Jasmine rice for serving; 16 Sungold or other cherry tomatoes

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INGREDIENTS

4 boneless, skinless chicken breasts (6 to 8 ounces
Kosher salt
2 tablespoons neutral oil ; such as vegetable, canola or grapeseed oil
1 large shallot peeled and thinly sliced into rings
1 large or 2 small garlic cloves ; finely grated
1 (2-inch) piece fresh ginger ; finely grated (about 1 1/2 tablespoons)
1 small serrano chile or jalapeño ; finely chopped, or more to taste
1/2 upchicken stock
1 (14-ounce) can unsweetened ; full-fat coconut milk
6 ounces green beans ; trimmed and halved crosswise
1 ear fresh corn ; kernels removed, or 1 cup frozen corn kernels
1/4 upchopped fresh cilantro ; plus more for garnish
2 limes (1 zested and juiced ; 1 cut into wedges)
Fish sauce (optional)
Jasmine rice ; for serving
16 Sungold or other cherry tomatoes

INSTRUCTIONS

Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.

Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.

Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.

Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

NOTES

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Thai chicken with vegetables

4 boneless, skinless chicken breasts (6 to 8 ounces
 Kosher salt
2 tablespoons neutral oil such as vegetable, canola or grapeseed oil
1 large shallot peeled and thinly sliced into rings
1 large or 2 small garlic cloves finely grated
1 (2-inch) piece fresh ginger finely grated (about 1 1/2 tablespoons)
1 small serrano chile or jalapeño finely chopped, or more to taste
1/2 upchicken stock
1 (14-ounce) can unsweetened full-fat coconut milk
6 ounces green beans trimmed and halved crosswise
1 ear fresh corn kernels removed, or 1 cup frozen corn kernels
1/4 upchopped fresh cilantro plus more for garnish
2 limes (1 zested and juiced 1 cut into wedges)
 Fish sauce (optional)
 Jasmine rice for serving
16 Sungold or other cherry tomatoes

Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you’ll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.

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Nutrition

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Serving Size: 1 (170g)
Recipe Makes: 1

Calories: 53
Calories from Fat: 2 (4%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 161.4mg		6 %
Potassium 355.5mg		9 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 6.3g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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