- 25 mins
- 35 mins
4/5
(4 Votes)
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.
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