Thai-Style Coconut Chicken

  This is from the Betty Crocker website...

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Thai-Style Coconut Chicken



Prep Time - 25 mins
Total Time - 35 Mins
4 Servings

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 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.
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