Thai-Style Coconut Chicken

Recipe Courtesy of Betty Crocker

Thai-Style Coconut Chicken

Prep Time   25 minute
Total Time  45 minutes
Servings  4

This was dee-licious!  If you like your food a little spicier, add another pepper.  I used one jalapeno pepper and the dish didn't have much heat.  It resembles more of a broth but the rice soaks it up so you get fantatic flavor in every bite!

1 tablespoon vegetable oil
1 lb boneless, skinless chicken breast, cut into bite size pieces OR
1 package prepared Perdue Shortcuts chicken strips
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chiles or 1 jalapeno pepper, seeded and finely chopped
1/4 cup finely chopped cilantro
1/2 cup (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 peas
1 medium green bell pepper, cut into 1-inch pieces
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

Directions
In nonstick wok or 1/2 inch nonstick skillet, heat oil over high heat.  Add chicken; stir-fry for 2 to 3 minutes or until chicken is no longer pink in center.  Add lime peel, gingerroot, garlic, chiles, and cilantro; stir-fry 1 minute. 

Pour coconut milk over chicken.  Stir in brown sugar, salt, soy sauce, snap peas and bell pepper.  Reduce heat to medium.  Simmer uncovered for 3-5 minutes, stirring occasionally until vegetables are crisp tender.  Stir in tomato.

Spoon into shallow serving bowls; top with basil.  Serve over rice.