Asian Braised Chicken

• 6 Foster Farms chicken thighs boneless and skinless
• 1/4 cup low sodium chicken broth
• 1/3 cup salsa verde
• 1 lime zested and juiced
• 1 green onion minced
• 1 tablespoon cilantro chopped
• 1 clove garlic minced
• 1 teaspoon green curry paste
• 1 teaspoon lite soy sauce
• 1 teaspoon ginger root minced
• 1 cup edamame soy beans, cooked
• 2 cups watercress chopped
• 1/4 cup grated carrot
• 1/4 cup red radishes
• 1/2 cup baby corn chopped
• 1 tablespoon sesame oil
• 1 tablespoon seasoned rice vinegar

1. In blender, combine chicken broth, salsa, lime juice, green onion, cilantro, garlic, curry paste, soy sauce and ginger. Blend until smooth. Place mixture in medium size skillet; add chicken. Bring chicken to a low simmer over medium heat, cover and cook 35 - 40 minutes, turning occasionally, until chicken is tender and cooked throughout.
2. While chicken is cooking, prepare salad by combining in large bowl edamame, watercress, carrots, radishes, baby corn, sesame oil and vinegar. Stir to combine.
3. Place cooked chicken on serving platter; cover with pan sauce. Garnish with lime zest. Surround chicken with watercress and soy bean salad.

foster, chicken broth, salsa verde, lime, green onion, cilantro, garlic, green curry, soy sauce, ginger root, edamame soy beans, grated carrot, red radishes, sesame oil, rice vinegar

Taken from www.yummly.com/recipe/Asian-Braised-Chicken-Thighs-with-Soybean-Salad-578719 (may not work)