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

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. 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. Spoon into shallow serving bowls; top with basil. Serve with rice.

recipe source: Tablespoon