Mostly Green Curry Chicken Over Coconut Jasmine Rice - cooking recipe

Ingredients

1 1/2 cups low-fat chicken broth
13 1/2 ounces light coconut milk
1 cup jasmine rice
3 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
1 green bell pepper, cored, seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, seeded, and minced
3 inches gingerroot, peeled and grated
2 cups broccoli
1 lime, juice and zest of
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh parsley, chopped
1 cup frozen peas
hot sauce, such as tobasco

Preparation

In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
Bring to a simmer, cover, and cook for 15 to 18 minutes.
Turn the heat off and keep the rice covered until ready to serve.
While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.
Serve over jasmine rice.