Thai-Style Coconut Chicken

from Bettycrocker.com

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
1/2	teaspoon salt
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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1. 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.
2. 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.
3. Spoon into shallow serving bowls; top with basil. Serve with rice.