1. Sauté chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink. 2. Warm coconut milk in a medium-sized sauce pan, adding water. 3. Add zest of half a lemon. 4. Add kaffir lime leaves, dried chili peppers, ginger and brown sugar. 5. Loosely chop cilantro and add to sauce pan. 6. Remove chicken from pan and slice into thin strips, approximately 1” x ¼”. Add to sauce pan. Let simmer. ---------------------------------------------------------------------------
Nutrition
Ingredients