Thai-Style Coconut Chicken – Julie Bonner
1T vegetable oil
1 lb boneless, skinless chicken breasts
(Cut into bite-size pieces)
1 tsp. grated lime peel
1 tsp. grated ginger root
1 clove garlic finely chopped
1 jalapeño chili seeded and finely chopped
1 can(14oz) coconut milk (not cream of coconut)
1 tsp. packed brown sugar
1/2 tsp. salt
1 T soy sauce
1 Cup sugar snap pea pods
1 medium green bell pepper cut into 1 in. Cubes
2 medium tomatoes, chopped (3/4cup)
1 T chopped fresh basil leaves
Hot cooked Jasmine, white or brown rice.
1. In non-stick Wok or 12 in. Non-stick 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, ginger, garlic, chilies and cilantro. Stir fry 1 minute.
2. Pour coconut milk over chicken. Stir in brown sugar, salt,soy sauce, pea pods and green pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring constantly, until veggies are crisp-tender. Stir in tomato.
3. Spoon into shallow serving bowls, top with basil. Serve with rice.