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Confettie Chicken Big Bowl




Source of Recipe


BHG $400 winner, April 2002






Recipe Introduction


This ROCKS!





List of Ingredients



• 1 # boneless, skinless chicken breasts cut into 1" cubes (*less works)
  
• 2 T cooking oil
  
• 8 cloves garlic, minced / 4 teasp.
  
• 4 teasp. fresh ginger, minced
  
• 1 T red curry paste (*more or less to taste, HOT!)
  
• 1 teasp. ground cumin
  
• 4-5 C water (*5C)
  
• 1 14oz. can purchased unsweetened coconut milk (*lowfat works)
  
• 2 C shredded carrots (*not finely shredded)
  
• 2 C small broccoli florets (*I do not use)
  
• 1 medium sweet red bell pepper, cut into bite-sized strips
  
• 2 3oz. packages chicken favored ramen noodles, coursely broken w/ flavor packets.
  
• 2 C snow peas, halved
  
• 1 T low sodium soy sauce (recipe calls for 2T)
  
• 4 T lime juice
  
• 1 bunch fresh basil, slivered, set aside.
  
• 1/3 C fresh cilantro, (*opt)
  
• 1/2 C frozen corn niblets (*)
  






Instructions



1. 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
   
2. A remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*
   
3. Stir in coconut milk, water, lime juice, flavor packets, soy sauce, carrots, corn and red bell peppers. Stir. Cook until veggies crispy tender. Add broken noodles. When they become tender in aobut 5 minutes, add pea pods, basil and cilantro.
   Serve immediately.
   
   
4. Serve 4-6
   
5. (*my notes)