4T vegetable oil
4 chicken breasts, cut bite-sized
1c shredded carrots
1 thinly sliced large onion
3 minced garlic cloves
3in piece fresh ginger, peeled and grated
1 jalapeño, seeded and chopped
1 thinly sliced red bell pepper
3/4c chicken stock
13oz light coconut milk
10oz thawed frozen peas
20 basil leaves
1/4c chopped cilantro leaves
1 lime, zested and juiced
rice
Heat a large skillet over med-high with 2T of oil. Add chicken and season with salt and pepper. Brown for about 5 minutes. Remove chicken onto a plate. Add remaining 2T oil, then add carrots, onions, garlic, ginger, hot pepper, and bell pepper. Cook, stirring often, 2 to 3 minutes. Add stock and coconut milk, heat to high, simmer about 5 minutes. Return chicken to skillet and cook another 3 to 4 minutes, or to cooked thoroughly. Add the peas, basil, cilantro, and lime zest and juice. Cook 1 minute more. Serve over rice.