Based on the NYT Cooking – Easy weeknight meals. 30 min. Serves 4
Ingredients
- 4 boneless skinless chicken breast
- 2 tablespoons of oil
- 1 large shallot, thinly sliced
- 1 large garlic, grated
- 1 1/2 tablespoons of ginger, grated
- 1/2 cup chicken stock
- 1 (14oz) full fat coconut milk
- 6 oz green beans, halved crosswise
- 1 cup frozen corn kernels
- 1/4 cup chopped cilantro
- 2 limes
- fish sauce
- 16 cherry tomatoes
Instructions
Season chicken on both sides with salt. Heat oil in a lidded skillet over medium low. Add chicken, turn to coat with the oil, cover and cook for 4-5 mins per side until springy (do not brown). Set aside cover with foil.
Heat sillet over medium, add shallot and soften for 2 to 3 min. Add garlic and ginger and cook for 1 min. Add stock. Turn to high heat and cook, until thick and syrupy (1 min.)
Add coconut milk 1/2 teaspoon of salt and bring to boil. Stir in green beans and corn, lower heat to medium-high for simmer. Cover and cook until beans are crisp-tender and coconut milk is slightly reduced. 3 to 4 mins.
Add chopped cilantro and grated lime zest, season with fish sauce to taste. Return chicken to sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 mins Add 1 tablespoon of lime juice.
Slice each chicken breast, serve over rice. Sprinkle with lime juice and garnish with cilantro.
I had most of the ingredients except for an actual lime for this recipe. Real Lime Juice worked out great! Also did not use any tomatoes and it still tasted delicious!
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