Thai Style Coconut Chicken

• 1 teaspoon olive oil
• 1 lb chicken breast, cut into bite sized pieces
• 1 teaspoon grated lime peel
• 1 teaspoon grated ginger, root
• 2 cloves minced garlic
• 2 serrano chilies, seeded and finely chopped
• 1 jalapeno, chilies seeded and finely chopped
• 12 cup finely chopped cilantro
• 14 ounces unsweetened coconut milk
• 1 12 teaspoons brown sugar
• 12 teaspoon salt
• 1 tablespoon soy sauce
• 1 cup chopped green bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup chopped tomato
• 1 tablespoon chopped fresh basil

1. heat oil in a nonstick skillet over high heat.
2. add chicken and stir fry until no longer pink (usually 3 minutes).
3. add lime, ginger root, garlic, chiles, and cilantro - stir fry for 1 minute.
4. add coconut milk, stir in brown sugar, salt, soy sauce, and bell peppers.
5. reduce heat to medium and simmer uncovered 4 minutes until the vegetables are crisp.
6. stir in tomato and remove from heat.
7. serve in shallow bowls over rice and top with basil.

olive oil, chicken breast, lime peel, grated ginger, garlic, serrano chilies, cilantro, coconut milk, brown sugar, salt, soy sauce, green bell pepper, yellow bell pepper, tomato, fresh basil

Taken from www.food.com/recipe/thai-style-coconut-chicken-434949 (may not work)