Stir-Fried Chicken With Lime and Coconut

• 2 boneless skinless chicken breast halves (preferably free-range)
• 1 large lime, juice and zest of
• 2 teaspoons peanut oil (or canola oil)
• 1 hot green chili pepper, seeded and finely chopped
• 13 cup fresh pineapple, diced (or use diced mango)
• 23 cup canned unsweetened coconut milk, well stirred
• 2 teaspoons fish sauce (nam pla)
• 4 scallions, cut into 1-inch shreds (including the greens)
• 6 tablespoons chopped fresh cilantro
• cooked jasmine rice, for serving

1. Cut the chicken into bite-size pieces.
2. In a medium bowl, combine the chicken and lime zest and juice.
3. Stir well and let marinate for 1 hour.
4. In a wok or large skillet, heat the oil over high heat.
5. Add the chicken and stir-fry for 5 to 6 minutes, or until golden.
6. Add the chile and pineapple and stir-fry for 1 minute more.
7. Add the coconut milk, fish sauce, half the scallions, and 3 tablespoons of the cilantro.
8. Cook for 1 to 2 minutes more.
9. Serve with the rice, sprinkling the remaining scallions and 3 tablespoons cilantro over the top.

chicken, lime, peanut oil, green chili pepper, fresh pineapple, coconut milk, fish sauce, scallions, fresh cilantro, jasmine rice

Taken from www.food.com/recipe/stir-fried-chicken-with-lime-and-coconut-453271 (may not work)