Thai Chicken Stew

• 2 teaspoons vegetable oil
• 1 red bell pepper, cut in 1/2 dice
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3/4 lb potato, peeled and cut in 1/2 inch dice
• 1 cup chicken broth
• 1 lb chicken, cut in 1 inch chunks
• 2 cups coconut milk
• 1/3 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 2 teaspoons brown sugar

1. In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Saute for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
2. Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
3. Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
4. Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.

vegetable oil, red bell pepper, garlic, fresh ginger, potato, chicken broth, chicken, coconut milk, fresh basil, fresh cilantro, lime juice, soy sauce, peanut butter, brown sugar

Taken from www.food.com/recipe/thai-chicken-stew-172280 (may not work)