Thai-Style Coconut Chicken

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

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.