Thai Coconut Chicken

Michelle Egbert, courtesy of Betty Crocker (I think?)

1 lb chicken, cut into bite sized peices
1 Tbsp olive oil
1 jalapeno pepper, seeded and diced
1 clove garlic, minced
1 tsp fresh, grated ginger
1 Tbsp grated lime peel
1/4 C cilantro
1 14 0z can coconut milk
1 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp salt
1 green pepper, sliced
1 large tomato, sliced
1 T basil leaves
Cooked rice

Stir fry the chicken in the vegetable oil for 3 minutes. Add up to the cilantro and stir-fry for 1 minute. Add the coconut milk up to the tomato. Bring to a boil and simmer uncovered for 7 minutes. Stir in the tomato and basil. Serve immediately over rice. Do yourself a favor and buy really good rice too. And I like this meal better the next day. And my kids love it.