Skillet Coconut Miso Chicken with Peppers and Corn Recipe

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