Thai-Style Chicken and Veggies

2 tsp Vegetable Oil

16 oz chicken breast

1 C. shredded carrots

1 Large onion

3 Large garlic cloves

3 inch piece of fresh ginger root

1 serrano or jalapeno pepper

1 red bell pepper

1 C. Rachel Ray's chicken stock (fewer calories and sodium)

3/4 C. coconut milk (if you can find light coconut milk, there will be less calories than what I calculated)

1 10 oz box frozen peas

20 fresh basil leaves

1/4 C. fresh cilantro leaves

Zest and juice of 1 lime

Salt and Pepper

Heat a large skillet over medium-high heat with 1 tsp of the oil, add chicken, season it with salt and pepper and brown it for 5 minutes. Remove chicken to plate. Add remaining 1 tsp of oil to skillet, then add carrots, onion, garlic, ginger, hot pepper and bell pepper and cook, stirring frequently for 2-3 minutes. Add chicken stock and coconut milk, turn the heat up to high and simmer for 5 minutes. Return the chicken to the skillet and cook for another 3-4 minutes or until cooked through. Add the peas, basil, cilantro, lime zest and juice and cook for 1 more minute or until cooked through.

You can serve it with the Ginger-Lemon Rice recipe that I have also posted.

Number of Servings: 8

Recipe submitted by SparkPeople user DACQUISTO.