Thai Coconut Chicken

cooking spray
1 lb chicken breasts or tenderloins, cut into bite-size pieces
1 tsn lime juice
1 tsp ginger
1 tsp garlic powder
1 tsp salt
2 TBSP chopped jalapenos
1 tsp cilantro
1 cup coconut milk (international food aisle)
1 tsp brown sugar no calorie substitute (or 1 tsp stevia/splenda)
1 TBSP soy sauce
1 cup sugar snap pea pods (I didn’t have this, so I used cauliflower. You could also use frozen asian vegetable mix)
1 medium green bell pepper, cut into 1-inch cubes (left this out)
1 medium tomato, chopped
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

In nonstick wok or 12-inch nonstick skillet, heat cooking spray over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime juice, ginger, garlic, jalapenos and cilantro; stir-fry 1 minute.
Pour coconut milk over chicken. Stir in brown sugar substitute, salt, soy sauce, pea pods/veggies and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
Spoon into shallow serving bowls; top with basil. Serve with rice.Makes 4 servings

Nutrition (w/o rice)
1/3 cup rice adds 100 calories.
Calories 175
Fat 7g
Sat Fat 6g
Cholesterol 65mg
Sodium 1070mg
Potassium 171mg
Carbs 7g
Sugars 2g
Protein 22.5g