Thai Chicken & Rice

1.5 LBS boneless, skinless, trimmed chicken breasts

1 TBSP Wang Green Soy Sauce or Brand With 253MG of less of Sodium Per TABLESPOON

3 TBSP EVOO

1 Small Onion, Halved & Thinly Sliced

1/2 LB Green Beens Trimmed & Halved

2 TBSP Grated Ginger 

1 TBSP Minced Lemongrass

1 1/2 TSP Ground Coriander & Cumin

1/2 TSP Crushed Red Pepper

1 Can 14 Oz Coconut Milk

1 TBSP Splenda

1 Cup Coarsely Chopped Fresh Basil

Hot Cooked Jasmine, Basamati, or Brown Rice, Lime Wedges

Cut the chicken breasts in half lengthwise. Cut crosswise into thin slices. In a bowl, toss chicken with soy sauce and let stand 5 minutes.

In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute. Remove chicken to a bowl. Repeat with remaining chicken.

Add 1 tablespoon oil to skillet and reduce heat to medium-high. Add onion and cook, stirring, 2 minutes. Stir in bell pepper and green beans. Reduce heat to medium-low, cover, and cook, about 4 minutes, stirring occasionally. Add vegetables to chicken.

Add the remaining 1 tablespoon oil to the skillet. Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper. Cook, stirring constantly, for 1 minute.

Add the coconut milk, soy sauce, and splenda. Bring to a boil; simmer 1 minute. Stir in the chicken and vegetables; simmer for about 3 minutes. Remove skillet from the heat and stir in the basil. 

Serve over rice with lime wedges.