Confetti Chicken Big Bowl

Confetti Chicken Big Bowl
Makes 6 servings
Prep: 30 minutes
Cook: 6 minutes

1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cooking oil
4 teaspoons minced garlic (8 cloves)
4 teaspoons minced fresh ginger
1 tablespoon red curry paste or 1/4 tsp. ground red pepper
1 teaspoon ground cumin
4 cups water
1 14-ounce can purchased unsweetened coconut milk
2 cups purchased shredded carrot
2 cups small broccoli florets
1 medium red sweet pepper, cut into bite-size strips
2 3-ounce packages chicken-flavored ramen noodles, coarsely broken
2 cups snow pea pods, halved crosswise
2 tablespoons soy sauce
4 teaspoons lime juice
1 cup slivered fresh basil
1/3 cup snipped fresh cilantro


  1. In a 4-quart Dutch oven cook the chicken in 1 tablespoon of the hot oil over medium-high heat for 3 to 4 minutes or until no longer pink and lightly browned. Remove; set aside.

  2. Add remaining oil to pan. Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds. Stir in water, coconut milk, carrot, 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 the basil and cilantro. Serve in soup bowls. Makes 6 servings.

Nutrition facts per serving:
calories: 454
total fat: 25g
saturated fat: 12g
monounsaturated fat: 2g
polyunsaturated fat: 2g
cholesterol: 44mg
sodium: 1087mg
carbohydrate: 33g
total sugar: 4g
fiber: 4g
protein: 26g
vitamin A: 0%
vitamin C: 143%
calcium: 8%
iron: 15%

Source: Better Homes and Gardens