Friday Recipe- Thai Coconut Chicken

Ingredients:

1 tbsp. olive oil
1 lb. chicken breasts, cut into pieces
1 tsp. grated lime peel
1 tsp ginger
1 clove garlic, finely chopped
1 can (14 oz) coconut milk (NOT cream of coconut)
1 tsp. packed brown sugar
1/2 tsp. salt
1 tbsp. soy sauce
1 cup sugar snap peas
1 red bell pepper, cut into pieces
1 tbsp. chopped fresh basil leaves
Hot basmati rice

How To:

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, ginger, and garlic; stir-fry 1 minute.

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.

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