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    You are in: Home / Recipes / Confetti Chicken Big Bowl Recipe
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    Confetti Chicken Big Bowl

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chicagoland Chef du Jour's Note:

    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.

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    Units: US | Metric


    1. 1
      Cut chicken into 1" cubes.
    2. 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. 3
      Add remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*.
    4. 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. 5
      Add broken noodles. When they become tender in about 5 minutes, add pea pods, basil and cilantro.
    6. 6
      Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Confetti Chicken Big Bowl

    Serving Size: 1 (449 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 489.2
    Calories from Fat 155
    Total Fat 17.2 g
    Saturated Fat 4.7 g
    Cholesterol 72.6 mg
    Sodium 1192.6 mg
    Total Carbohydrate 51.6 g
    Dietary Fiber 5.1 g
    Sugars 5.6 g
    Protein 33.8 g

    The following items or measurements are not included:

    red curry paste

    reduced-fat unsweetened coconut milk

    fresh basil

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