Ingredients
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
Preparation
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.
