Thai-Style Coconut Chicken

• 1 tbsp vegetable oil
• 1 lb boneless skinless chicken breasts
• 1 tsp grated lime peel
• 1 tsp grated gingerroot
• 1 clove garlic, finely chopped
• 2 fresh serrano chilies or 1 jalapeno chili, seeded and finely chopped
• 1/4 cup finely chopped fresh cilantro
• 1 can coconut milk (14 oz.)
• 1 tsp packed brown sugar
• 1/2 tsp salt
• 1 tbsp soy sauce
• 1 cup sugar snap pea pods
• 1 medium tomato, chopped (3/4 cup)
• 1 tbsp chopped fresh basil leaves

1. In 12-in.
2. nonstick skillet, heat oil over high heat.
3. Add chicken; stir-fry 2-3 minutes or until chicken is no longer pink in center.
4. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 min.
5. Pour coconut milk over chixken.
6. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper.
7. Reduce heat to medium.
8. Simmer uncovered 3-5 min., stirring occasionally, until vegetables are crisp-tender.
9. Stir in tomato.
10. Spoon into shallow serving bowls; top with basil.
11. Serve with rice.

vegetable oil, chicken breasts, lime peel, gingerroot, clove garlic, serrano chilies, fresh cilantro, coconut milk, brown sugar, salt, soy sauce, sugar snap pea pods, tomato, fresh basil

Taken from cookpad.com/us/recipes/330095-thai-style-coconut-chicken (may not work)