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

Cook pepper strips, ginger and garlic in remaining tablespoon oil over medium heat about 3 minutes. Return chicken to skillet; add coconut milk, chicken broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally. Sprinkle parsley on top before serving.

This recipe yields 4 servings.

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