Cooking Instructions
- 1
In 12-in. nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2-3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 min.
- 2
Pour coconut milk over chixken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3-5 min., stirring occasionally, until vegetables are crisp-tender. Stir in tomato.
- 3
Spoon into shallow serving bowls; top with basil. Serve with rice.
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