Thai Style Coconut Chicken With Snow Peas

• 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

1. 1. Prepare rice as label directs.
2. 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. 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. 4. Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

cups, cans, cups, cornstarch, fresh ginger, strips, skinless, snow peas, fish sauce, cups, wedges

Taken from www.epicurious.com/recipes/member/views/thai-style-coconut-chicken-with-snow-peas-50030497 (may not work)