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Skillet Coconut Miso Chicken with Peppers and Corn

skillet coconut miso chicken with peppers and corn Entree Asian
Skillet Coconut Miso Chicken with Peppers and Corn
  • Prep 45 min
  • Total 45 min
  • Servings 4

If Asian cuisine and Louisiana cooking had a baby, it would look a lot like this skillet chicken dinner. Down south veggies cook up with eastern flavor profiles, and a hit of acidic lime juice at the end pulls it all together. Needless to say, we’re going a little baby crazy over this one. MORE+ LESS-

Updated November 15, 2019

Ingredients

2
tablespoons vegetable oil
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch cubes
1
medium red bell pepper, cut into thin strips
6
green onions, thinly sliced on the bias, whites and greens separated
1
teaspoon finely chopped fresh gingerroot
2
cloves garlic, finely chopped
1
cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/2
cup (from 14-oz can) coconut milk (not cream of coconut)
2
tablespoons white miso paste
1
tablespoon soy sauce
1
cup frozen whole kernel corn (from 10- to 12-oz bag)
Cooked white rice, as desired
1
lime, cut into wedges

Steps

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  • 1
    In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is browned on all sides. Using slotted spoon, transfer to medium bowl; set aside.
  • 2
    Stir bell pepper and green onion whites into drippings in skillet. Cook over medium heat 5 to 7 minutes, stirring frequently, until softened. Stir in gingerroot and garlic; cook 30 seconds.
  • 3
    Stir in broth, coconut milk, miso and soy sauce. Heat to boiling over high heat. Stir in chicken and frozen corn; return to simmering, then reduce heat and simmer uncovered 8 to 10 minutes, stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce is thickened. Top with green onion greens; serve with rice and lime wedges.

Expert Tips

  • Patting the chicken dry before adding to the hot skillet not only helps it brown nicely, but it will release easier rather than sticking, too.
  • While this skillet dinner tastes great on its own, you can also serve it over cooked white or brown rice for a more filling meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
390
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
780mg
33%
Potassium
590mg
17%
Total Carbohydrate
17g
6%
Dietary Fiber
3g
14%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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