Confetti Chicken Big Bowl |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Oh YUM! This recipe is Thai inspired. I have even served it to my Thai DIL and she loved it. The original recipe is from BHG, April 2002, $400 winner! I have made adjustments and rearranged the directions so that the veggies are not overcooked. Ingredients:
1 lb boneless skinless chicken breast, less works |
2 tablespoons cooking oil |
8 garlic cloves, minced |
4 teaspoons ginger, minced |
1 tablespoon red curry paste |
1 teaspoon ground cumin |
5 cups water |
1 (14 ounce) can reduced-fat unsweetened coconut milk |
2 carrots, course shred |
2 cups small broccoli florets (*i do not use) |
1 medium red sweet bell pepper, cut into bite-sized strips |
2 (3 ounce) packages chicken-flavored ramen noodles, broken with flavor packets |
2 cups snow peas, halved |
1 tablespoon low sodium soy sauce |
4 tablespoons lime juice |
1 bunch fresh basil, slivered, set aside |
1/3 cup fresh cilantro (optional) |
1/2 cup frozen corn kernels |
Directions:
1. Cut chicken into 1 cubes.
2. In a 4 quart Dutch oven, over medium heat, add 1 T oil and cook chicken until no longer pink and lightly brown, about 3-4 minutes. Remove cicken from pan and set aside.
3. Add remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*.
4. Stir in coconut milk, water, lime juice, flavor packets, soy sauce, carrots, corn and red bell peppers. Add cooked chicken. Stir. Continue cooking until veggies crispy tender for about 3-5 minutes.
5. Add broken noodles. When they become tender in about 5 minutes, add pea pods, basil and cilantro.
6. Serve immediately.
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