This is Our Favorite Right Now

Thai Coconut Chicken

Prep: 25 min
Cook: 10 min
4 servings

1 Tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tsp grated lime peel
1 tsp grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeno chili, seeded and finely chopped
1/4 c. finely chopped cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 tsp packed brown sugar
1/2 tsp salt
1 Tbsp soy sauce
1 c. sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, shopped (3/4 cup)
1 Tbsp chopped fresh basil leaves
Hot cooked jasmine rice, if desired
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. 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 in tomato.

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


I made it without the peas and gingerroot and it was still delicious. I also squeezed the juice from the lime into it. You'll be happy if you make it :)