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Thai-Inspired Coconut Chicken Breasts With Vegetables

cooking.nytimes.com
  • 30 minutes
  • Serves 4

INGREDIENTS

24 oz

chicken cutlets

1 serving

kosher salt

2 tbsp

oil

1 large

shallot

1 large

garlic cloves

2 inches

fresh ginger

1 small

serrano chile

1/2 cup

chicken stock

14 oz

full-fat coconut milk

6 oz

green beans

1

corn kernels

1/4 cup

fresh cilantro

2

lime zest

1 serving

jasmine rice

1

16

sungold