Thai-Style Coconut Chicken

(2)
  2 reviews
  • 25 min prep time
  • 35 min total time
  • 16 ingredients
  • 4 servings

Ingredients

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

Directions

  1. 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. 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. 3 Spoon into shallow serving bowls; top with basil. Serve with rice.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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