Thai Chicken

Ingredients

• 0.3 cup chicken broth chicken stock low-sodium
• 4 servings freshly cilantro leaves chopped for garnish
• 1 teaspoon garlic crushed
• 16 ounce cut green beans frozen thawed (recommended: Birds Eye)
• 1  lemon zest 
• 14 ounce lite coconut milk canned (recommended: A Taste of Thai)
• 2 teaspoons thai seasoning 
• 1.5 pounds chicken breasts boneless skinless cut into 1-inch pieces
• 8 ounce mushrooms fresh white sliced
• 1 cup onion diced yellow

Equipment

• bowl
• frying pan

Directions

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. Bring to a boil, then reduce heat and simmer until the beans are cooked al dente, about 8 minutes, stirring occasionally.
6. Transfer to a serving bowl and serve hot garnished with cilantro.