~Chicken with Green Beans and Lemongrass Sauce

1 cup chicken broth
4 6-inch pieces of lemongrass, chopped
1 1/2 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 teaspoon salt-free thai seasoning
1 package (8ounces) presliced fresh mushrooms
1 onion, chopped
1 teaspoon minced garlic
1 package (16-ounce) frozen cut green beans, thawed
1 can 14-ounce) light coconut milk
1 tablespoon lime juice


1. In a small saucepan, combine chicken broth and lemongrass. Bring to a boil over high heat; cook until mixture is reduced by half. Using a fine-mesh strainer, strain to remove solids. set both mixture aside; discard solids. Sprinkle both sides of chicken pieces with thai seasoning; set aside

2. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. add chicken, mushrooms, onion, and garlic. cook for 8 to 10 minutes or until chicken is no longer pink.

3. Add green beans, coconut milk, and broth mixture. bring to a boil; reduce heat . simmer about 7 to 10 minutes or just until beans are tender, stirring occasionally. stir in lime juice.

~By Sandra Lee Semi-Homemade

~Romans 8:28
And we know that in all things God works for the good of those who love him, who have been called according to his purpose.