Mostly Green Curry Chicken over Coconut Jasmine Rice

From Rachael Ray: 365 No Repeats

1 1/2 C chicken stock or broth
1 13.5oz can coconut milk
1 C jasmine rice
3 Tbsp vegetable or canola oil
4 6-8oz boneless, skinless chicken breast halves, cut into bite-size 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, cut in half and seeded
3" piece of fresh ginger, peeled and finely grated
2 C broccoli florets
zest and juice of 1 lime
1/4 C fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 C flat-leaf parsley, chopped
1 C frozen peas
hot sauce, to taste

In a sauce pot, combine 1 cup chicken stock, 1/4 cup coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve.

While the rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the 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 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 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 the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.