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14

Thai-Style Coconut Chicken

Prep 25 min
Total 35 min
Ingredients 16
Servings 4

Instead of takeout, make this dish with global flavors in your own kitchen. If you like your Thai food hot, just add another chile or two. MORE + LESS -

Ingredients

tablespoon vegetable oil

lb boneless skinless chicken breasts, cut into bite-size pieces

teaspoon grated lime peel

teaspoon grated gingerroot

clove garlic, finely chopped

serrano chiles or 1 jalapeño chile, seeded, finely chopped

1/4

cup finely chopped fresh cilantro

can (14 oz) coconut milk (not cream of coconut)

teaspoon packed brown sugar

1/2

teaspoon salt

tablespoon soy sauce

cup fresh sugar snap peas

medium green bell pepper, cut into 1-inch pieces

medium tomato, seeded, chopped (3/4 cup)

tablespoon chopped fresh basil leaves

Hot cooked jasmine rice (page 429), if desired

Directions

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1

In nonstick wok or 12-inch skillet, heat oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chiles and cilantro; cook and stir 1 minute.
2

Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, peas and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.
3

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