Skillet Coconut Miso Chicken with Peppers and Corn

Name: Skillet Coconut Miso Chicken with Peppers and Corn
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
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

Save Recipe

Prep 45 min
Total 45 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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.

by: Tablespoon Kitchens

Updated Nov 15, 2019

Save
Share
Keep Screen On

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

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

tip 1
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.
tip 2
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

390 Calories, 20g Total Fat, 33g Protein, 17g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups

Calories: 390

Calories from Fat: 180

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

*Percent Daily Values are based on a 2,000 calorie diet.