|1||tablespoon vegetable oil|
|1||lb boneless skinless chicken breasts, cut into bite-size pieces|
|1||teaspoon grated lime peel|
|1||teaspoon grated gingerroot|
|1||clove garlic, finely chopped|
|2||fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped|
|1/4||cup finely chopped fresh cilantro|
|1||can (about 14 oz) coconut milk (not cream of coconut)|
|1||teaspoon packed brown sugar|
|1||tablespoon soy sauce|
|1||cup sugar snap pea pods|
|1||medium green bell pepper, cut into 1-inch cubes|
|1||medium tomato, chopped (3/4 cup)|
|1||tablespoon chopped fresh basil leaves|
|Hot cooked jasmine or white rice, if desired|
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- In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
- Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice.