Confetti Chicken Big Bowl

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.