Chicken : Chiang Mai Chicken

• 2 tablespoons vegetable oil
  
• 4 large boneless, skinless chicken breast halves, cut into bite-size pieces
  
• 1 medium red bell pepper, cut into thin strips
  
• 1 tablespoon minced fresh ginger
  
• 1 large clove garlic, minced
  
• 1/2 cup coconut milk
  
• 2 cups chicken broth or water
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon salt
  
• 1 tablespoon chopped fresh parsley or cilantro
  

Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until well browned on all sides, stirring constantly. Remove chicken with a slotted spoon and place on a plate.

Add pepper strips, ginger, and garlic to skillet and cook over medium heat about 3 minutes. Return chicken to skillet and add coconut milk, chicken broth, TABASCO^® Sauce, and salt. Bring to a boil over high heat; reduce heat to low, cover, and simmer 10 minutes to blend flavors, stirring occasionally. Sprinkle parsley on top before serving.

Makes 4 servings.