Recipe

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• 2 (3.5-oz) bags boil-in-bag jasmine rice
• 2 tsp olive oil
• 1 lb skinless, boneless chicken breasts , cut into 1-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1 medium green bell pepper, chopped (about 1 cup)
• 3 garlic cloves, chopped
• 1 cup sliced fresh mushrooms
• 1 cup grape tomatoes
• 1 tsp grated peeled fresh ginger
• 3/4 tsp salt
• 1 (13.5-oz) can light coconut milk
• 1 tsp red curry paste (such as thai kitchen)
• 1 1/2 tbsp fresh lime juice
• 12 fresh basil leaves , torn
• 1 tbsp chopped fresh cilantro
• 2 tsp cornstarch
• 1 tbsp water
• 5 lime wedges

• 1 Cook rice according to package directions, omitting salt and fat. Set aside 2 1/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.
• 2 While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until done. Remove chicken from pan; set chicken aside.
• 3 Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.
• 4 Combine coconut milk and curry paste, stirring with a whisk until smooth; add to vegetable mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
• 5 Combine cornstarch and water in a small bowl; add to chicken mixture. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over hot cooked jasmine rice. Squeeze a lime wedge over each serving.