Thai-Style Coconut Chicken

 

1

tablespoon vegetable oil

1

lb boneless skinless chicken breasts, cut into bite-size pieces

1

teaspoon grated lime peel

1

teaspoon grated gingerroot

1

clove garlic, finely chopped

2

fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped

1/4

cup finely chopped fresh cilantro

1

can (about 14 oz) coconut milk (not cream of coconut)

1

teaspoon packed brown sugar

1/2

teaspoon salt

1

tablespoon soy sauce

1

cup sugar snap pea pods

1

medium green bell pepper, cut into 1-inch cubes

1

medium tomato, chopped (3/4 cup)

1

tablespoon chopped fresh basil leaves

Hot cooked jasmine or white rice, if desired

• 1 In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
• 2 Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
• 3 Spoon into shallow serving bowls; top with basil. Serve with rice.