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