In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
Bring to a simmer, cover, and cook for 15 to 18 minutes.
Turn the heat off and keep the rice covered until ready to serve.
While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.