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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

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Kitchen Tested

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.

By Tablespoon Kitchens

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

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.

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 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;