Confetti Chicken Big Bowl

Submitted by Chicagoland Chef du Jour

"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."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 4-6

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.