Thai Chicken

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons Thai seasoning
• Olive oil cooking spray
• 1 cup yellow onion, diced
• 1 teaspoon crushed garlic
• 1/2 (8-ounce) package fresh sliced white mushrooms
• 1 (16-ounce) package frozen cut green beans, thawed (recommended: Birds Eye)
• 1/4 cup low-sodium chicken broth chicken stock
• 1 (14-ounce) can lite coconut milk (recommended: A Taste of Thai)
• 1 lemon, zested
• Freshly chopped cilantro leaves, for garnish

1. Season chicken breast pieces with Thai seasoning; set aside.
2. Spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat.
3. Add seasoned chicken, onion, garlic and mushrooms.
4. Saute until chicken is just cooked, about 8 to 10 minutes.
5. Add the green beans, chicken stock, coconut milk and lemon zest.
6. Bring to a boil, then reduce heat and simmer until the beans are cooked al dente, about 8 minutes, stirring occasionally.
7. Transfer to a serving bowl and serve hot garnished with cilantro.

chicken breasts, olive oil cooking spray, yellow onion, garlic, mushrooms, green beans, chicken broth chicken stock, lite coconut milk, lemon, cilantro

Taken from www.foodnetwork.com/recipes/sandra-lee/thai-chicken-recipe.html (may not work)