Recipe: Coconut Chicken Rice

I cooked Coconut Chicken last night and it was fucking good.  I didn't take any pictures, but I'll share the recipe.  And it was so easy!  I love you Betty Crocker.

Thai-Style Coconut Chicken
Prep: 25 mins  Cook: 7 mins (4 servings)

1 tbsp vegetable oil
1 lb boneless chicken breasts, cut into bite-sized pieces
1 tsp grated lime peel
1 tsp grated gingerroot
1 clove garlic, finely chopped (but I used 2)
2 fresh serrano chilis or 1 jalapeno chili, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
1 can (about 14oz) coconut milk (not cream of coconut)
1 tsp packed brown sugar
1/2 tsp salt
1 tbsp soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tbsp chopped fresh basil leaves
Hot cooked (jasmine) rice, if desired.

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

For not having all of the ingredients, this came out amazing!  The cilantro in Japan is not as strong as back home so I used the whole bunch and it was just perfect.  Didn't feel like spending 300 yen on a lime just for the peel so I put in about 1 tsp of lime juice and that gave it some nice acidity.  Could not find basil for the life of me so just omitted it and also omitted the chillis.  But still so good~!

I will post a recipe using daikon that I got from Yvonne because I finally go the pictures I took the last time I made it uploaded.  Watch for it!