Thai-Style Coconut Chicken

Name: Thai-Style Coconut Chicken Recipe
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Yield: 4
Ingredients: 1 T olive oil; 1 lb boneless skinless chicken breast cut into bite-size pieces; 1 tsp grated lime peel; 1tsp grated ginger root; 1 clove garlic finely chopped; 1 jalapeno chili seeded and finely chopped; 1/4 cup finely chopped fresh cilantro; 1 can coconut milk light; 1 tsp packed splenda brown sugar; 1/2 non-salt; 1 T soy sauce low sodium; 1 cup sugar snap pea pods; 1 medium green bell pepper m cut into 1-inch cubes; 1 medium tomato chopped; 1 T chopped fresh basil leaves

Minutes to Prepare: 25
Minutes to Cook: 7

Number of Servings: 4

Ingredients

1 T olive oil1 lb boneless skinless chicken breast, cut into bite-size pieces1 tsp grated lime peel1tsp grated ginger root1 clove garlic, finely chopped1 jalapeno chili, seeded and finely chopped1/4 cup finely chopped fresh cilantro1 can coconut milk, light1 tsp packed splenda brown sugar1/2 non-salt1 T soy sauce, low sodium1 cup sugar snap pea pods1 medium green bell pepper,m cut into 1-inch cubes1 medium tomato, chopped1 T chopped fresh basil leaves

Directions

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 root, garlic, chilies and cilantro; stir-fry 1 minute.
2. Pour coconut milk over chicken. Stir in brown sugar, non-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 into tomato.
3. Spoon into shallow serving bowls, top with pasil. Serve with rice.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user AKGIRL55.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving