Thai-Style Coconut Chicken

By Coppermouse

Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two

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

Step 1

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.