Thai Style Coconut Chicken

This spicy dish is great over rice. If you want to reduce the heat, do not add the jalapeno.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1  lb chicken breast, cut into bite sized pieces
• 1  teaspoon  grated lime peel
• 1  teaspoon  grated ginger, root
• 2  cloves minced garlic
• 2  serrano chilies, seeded and finely chopped
• 1  jalapeno, chilies seeded and finely chopped
• 1⁄2 cup  finely chopped cilantro
• 14  ounces unsweetened coconut milk
• 1 1⁄2 teaspoons brown sugar
• 1⁄2 teaspoon salt
• 1  tablespoon soy sauce
• 1  cup  chopped green bell pepper
• 1  cup  chopped yellow bell pepper
• 1  cup chopped tomato
• 1  tablespoon  chopped fresh basil

Directions

1. heat oil in a nonstick skillet over high heat.
2. add chicken and stir fry until no longer pink (usually 3 minutes).
3. add lime, ginger root, garlic, chiles, and cilantro - stir fry for 1 minute.
4. add coconut milk, stir in brown sugar, salt, soy sauce, and bell peppers.
5. reduce heat to medium and simmer uncovered 4 minutes until the vegetables are crisp.
6. stir in tomato and remove from heat.
7. serve in shallow bowls over rice and top with basil.