Thai-Style Coconut Chicken with Snow Peas

	TOTAL TIME: 45 min Prep: 15 min Inactive Prep: ... Cook: 30 min YIELD: 4 servings LEVEL: Easy
INGREDIENTS
1 cup jasmine rice or long-grain white rice 1 can (14-ounce) light coconut milk 1 cup chicken broth 1 tablespoon cornstarch 4 slices (thin) fresh ginger 2 strips (3 inches each) fresh lime peel 1 pounds skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips 6 ounces (2 cups) snow peas, strings removed 1 tablespoon less-sodium fish sauce 1/4 cup loosely packed fresh cilantro leaves, chopped Lime wedges
DIRECTIONS
Prepare rice as label directs. Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute. Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout. Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.