Thai-Style Coconut Chicken

This has become one of our very favorite meals. I like to add some lime juice, as well as some coconut, in addition to what it calls for in the recipe. YUMMY!

1 Tbls. Vegetable oil (I didn't use any)
1 lb. chicken breast, cut into bite size pieces
1 tsp. grated lime peel
1 tsp. grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeno chili, seeded and finely chopped
1/4 c. fresh cilantro
1 can (14oz) coconut milk (not cream of coconut)
1 tsp. packed brown sugar
1/2 tsp. salt
1 tablespoon soy sauce

1 c. sugar snap peas (I sometimes use a stir fry mix or regular peas if I don't have these on hand)
1 med. bell pepper, cut into 1 inch cubes
1 med. tomato, chopped (abt. 3/4 c)
1 Tbls. chopped fresh basil leaves
Hot cooked Jasmine (I just used regular white) rice

In nonstick wok or 12 inch skillet, heat oil over high heat. Add chicken, stir-fry 2-3 mins, until chicken is no longer pink in the center. Add lime, ginger, garlic, chilies, and cilantro. Stir-fry 1 min.
Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to med. Simmer uncovered 3-5 mins, stirring occasionally, until vegetables are crisp-tender. Stir in tomato (out of personal preference I omitted this step and used the tomatoes as a garnish).
Spoon into shallow serving bowls, top with basil. Serve with rice.