Thai Chicken in Coconut Broth | Virginia Living

Ingredients

• 3 cups of light, unsweetened coconut milk
• 4 cups chicken stock (salt-free canned variety is fine)
• 1 level tablespoon fresh ginger, peeled and grated
• Juice of one lime
• 2.8 lbs. chicken breast tenders
• 1 teaspoon sugar
• Salt to taste
• 1 green chili pepper, slit at the tip
• 1 stalk lemongrass, its base bruised with the back of a knife
• 1 teaspoon rind of green lime
• 1 tablespoon sesame oil
• 1 cup roughly chopped fresh cilantro
• 1⁄4 cup finely sliced spring onion