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Seared Coconut-Lime Chicken with Snap Pea Slaw

seared coconut lime chicken with snap pea slaw
Mike Garten

Raw snap peas add freshness and crunch to classic chicken breast. 

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Cal/Serv: 290
Yields: 4 servings
Total Time: 0 hours 45 mins
2 tbsp.

toasted sesame oil

1 tbsp.

grated fresh ginger 

3 tbsp.

fresh lime juice, divided (from about 2 limes)

Kosher salt and pepper

10 oz.

snap peas, strings removed and thinly sliced 

4 oz.

snow peas, thinly sliced


scallions, thinly sliced


8-ounce boneless, skinless chicken breasts

1 tbsp.

olive oil

2 tbsp.

coconut cream

1/2 c.


  1. In large bowl, whisk together sesame oil, ginger, 1 1/2 tablespoons lime juice and 1/2 teaspoon salt. Add snap peas, snow peas and scallions, and toss to combine. 
  2. Cut each breast horizontally in half to make 4 thin cutlets, then pound to 1/4 inch thick. Heat oil in large skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook in batches until golden brown and cooked through, about 2 minutes per side. Transfer chicken to plates as it is cooked. Remove pan from heat and stir in coconut cream and remaining 11/2 tablespoons lime juice, scraping up any browned bits. Spoon over chicken on plates. 
  3. Fold cilantro into pea mixture and serve on top of chicken.

Nutritional Information (per serving): About 290 cal, 15 g fat (3.5 g saturated), 29 g protein, 540 mg sodium, 10 g carbohydrate, 3 g fiber

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