Thai-Style Coconut Chicken

1	tablespoon vegetable oil
1	lb boneless skinless chicken breasts, cut into bite-size pieces
1	teaspoon grated lime peel
1	teaspoon grated gingerroot
1	clove garlic, finely chopped
2	fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4	cup finely chopped fresh cilantro
1	can (about 14 oz) coconut milk (not cream of coconut)
1	teaspoon packed brown sugar
1/2	teaspoon salt
1	tablespoon 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	tablespoon chopped fresh basil leaves
	Hot cooked jasmine or white rice, if desired 1In 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. 2Pour 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 into tomato. 3Spoon into shallow serving bowls; top with basil. Serve with rice. nutrition: 1 Serving (1 Serving) Calories 430 (Calories from Fat 230), Total Fat 26g (Saturated Fat 17g, Trans Fat 0g), Cholesterol 85mg; Sodium 650mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 8g), Protein 35g; Percent Daily Value*: Calcium ; Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices: 1; *Percent Daily Values are based on a 2,000 calorie diet.