Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Heat the
Vegetable Oil (1 Tbsp)
in a 4-quart saucepan over medium-high heat.
Step 2
Add the
Carrot (1)
and
Red Bell Pepper (1)
and cook for 5 minutes or until tender-crisp, stirring occasionally.
Step 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.
Step 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.
Step 5
Stir in the
Boneless, Skinless Chicken Breasts (2 cups)
and cook until hot. Remove the saucepan from the heat.
Step 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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSSpeedy Sausage Rigatoni
Shrimp and Cheese Enchiladas
Braised Beef Short Ribs
Swanson Loaded Potato Soup
Slow Cooker Bacon Potato Chowder
Meatloaf Express
Easy Chicken & Cheese Enchiladas
Mini Chicken Pot Pies
Tuscan White Bean Soup
Italian Chicken Noodle Soup
Thai Ginger Basil Pumpkin Soup
Quinoa Chile Rellenos
Herb Roasted Turkey with Pan Gravy
Sweet Potato Gratin
Green Bean Casserole
Savory Cream of Mushroom Soup
Recommended Recipes
{{name}}