Thai Coconut Chicken

Nice and light, but full of flavor! 

Ingredients:  

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts (cut in bite size pieces)
1 teaspoon grated lime peel
1 teaspoon grated ginger root
1 clove garlic - chopped
2 serrano chilies or 1 jalapeno chili (remove seeds and finely chop
1/4 cup chopped cilantro
1 can of coconut milk (14 oz)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium bell pepper - sliced or cubed
1 medium tomato - chopped
1 tablespoon chopped basil leaves
Fresh cooked jasmine rice

Prep: 

1.  In a nonstick wok or skillet, heat oil over medium heat
2.  Add chicken and stir-fry for about 3 minutes until chicken is no longer pink in middle
3.  Add lime peel, ginger-root, garlic, chilies, cilantro and stir-fry about 1 minute
4.  Pour coconut milk over chicken.  Stir in brown sugar, salt, soy sauce, pea pods and bell pepper.  Reduce heat to medium and simmer uncovered for about 5 minutes, stirring occasionally.
5.  Add tomato last
6.  Serve over rice and top with fresh basil.