Coconut-Lime Chicken with Snap Pea Slaw

Ingredients

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

2 scallions, thinly sliced

2 8-ounce boneless, skinless chicken breasts

1 tbsp. olive oil

2 tbsp. coconut cream

1/2 c. cilantro

Directions

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.

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.

 Fold cilantro into pea mixture and serve on top of chicken.