Confetti Chicken Big Bowl Recipe

6

Ingredients

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
8 cloves garlic, minced
4 teaspoons minced fresh ginger
1 tablespoon red curry paste
1 teaspoon ground cumin
4 cups water
1 14 ounce can unsweetened coconut milk
2 cups shredded carrots (4 medium)
2 cups small broccoli florets
1 cup red sweet pepper strips (1 medium)
2 3 ounce package chicken-flavor ramen noodles, coarsely broken
2 cups snow pea pods, halved crosswise
2 tablespoons soy sauce
4 teaspoons lime juice
1 cup finely shredded fresh basil
1/3 cup snipped fresh cilantro

Preparation

Step 1

1. In a 4-quart Dutch oven cook chicken in 1 tablespoon of the hot oil over medium-high heat for 3 to 4 minutes or until no longer pink. Remove from Dutch oven. 2. Add the remaining 1 tablespoon oil to Dutch oven. Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds. Stir in the water, coconut milk, carrots, broccoli, sweet pepper, and noodles (set seasoning packets aside). Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy sauce, and lime juice. Stir in basil and cilantro. Serve in soup bowls.