Cooking Instructions
1.
Heat the
Vegetable Oil (1 Tbsp)
in a 4-quart saucepan over medium-high heat.
2.
Add the
Carrot (1)
and
Red Bell Pepper (1)
and cook for 5 minutes or until tender-crisp, stirring occasionally.
3.
Stir in the
Shiitake Mushrooms (1 cup)
and cook for 1 minute, stirring occasionally. Add the
Fresh Ginger (2 Tbsp)
and
Cayenne Pepper (1/4 tsp)
and cook and stir for 30 seconds.
4.
Add the
Swanson® Thai Ginger Flavor Infused Broth (1 carton)
and
Unsweetened Coconut Milk (1 can)
to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes.
5.
Stir in the
Tyson® Chicken Breasts (2 cups)
and cook until hot. Remove the saucepan from the heat.
6.
Stir in the juice and zest of the
Lime (1)
, followed by the zest of the
Lemon (1)
. Season to taste. Add the
Fresh Cilantro (2 Tbsp)
just before serving.