Nice and light, but full of flavor!
Ingredients:
1 tablespoon vegetable oil1 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 heat2. 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.
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