Tender bites of chicken swimming in a creamy coconut broth infused with the delicate flavours of lemongrass, lime and sesame. Kick it up with fresh mushrooms, green beans and spicy Thai chilies.
| 1 tbsp | (15 mL) Sesame oil |
| 3 | Red chili peppers, seeded and cut into thin strips |
| 2 | Stalks lemongrass, bruised |
| Zest and juice of 1 lime | |
| 1 | Clove garlic, minced |
| 2 | Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1” (2.5 cm) strips |
| 1 | (900 mL) Container chicken broth |
| 1 tbsp | (15 mL) Sugar |
| 2 cups | (500 mL) Green beans, cut into bite-size pieces |
| 1 cup | (250 mL) Sliced mushrooms |
| 1 | (398 mL/14 oz) Can coconut milk Fresh cilantro to garnish |
HEAT sesame oil in a large pot over medium-high. Add chilies, lemongrass, lime zest, garlic and chicken. Stir-fry 5-6 minutes. Add lime juice and broth. Simmer for 15 minutes. Add sugar, green beans and mushrooms. Simmer 10 minutes.
ADD coconut milk and heat gently. Season with salt and pepper. Ladle into bowls and garnish with cilantro.
Serve with Spring rolls and Thai dipping sauce.
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