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.


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