Thai Style Coconut Chicken Stir Fry

• 1/2 cup coconut milk
• 1/4 cup chicken broth
• 1 Tbsp. each: soy sauce, lime juice, hoisin sauce and chili paste
• 2/3 pkg. (500 g) Primo Capellini
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. oil
• 1/2 lb. boneless skinless chicken breast, cubed
• 1 each: onion and green pepper, chopped
• 2 cups sliced button mushrooms
• 1/2 cup chopped fresh cilantro

1. Combine coconut milk, chicken broth, soy sauce, lime juice, hoisin sauce and chili paste.
2. Set aside.
3. Cook pasta according to package directions, drain and rinse.
4. Set aside.
5. Cook ginger in oil in large frypan over medium-high heat for 30 seconds.
6. Add chicken, cook until no longer pink inside.
7. Set aside chicken and ginger, leaving some oil in the pan.
8. Add onion, green pepper and mushrooms.
9. Stir fry for 5 minutes or until pepper is crisp-tender.
10. Return chicken and ginger to pan, stir in sauce mixture and cook for 30 seconds or until sauce starts to bubble.
11. Toss with pasta, top with cilantro and serve.

coconut milk, chicken broth, soy sauce, capellini, fresh ginger, oil, boneless skinless chicken breast, onion, button mushrooms, fresh cilantro

Taken from www.kraftrecipes.com/recipes/thai-style-coconut-chicken-stir-fry-87889.aspx (may not work)