Memorial Day Recipes

Confetti Chicken Big Bowl

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Confetti Chicken Big Bowl

Rating:

(1 vote) 4 1

All the different ingredients for this dish make it a beautiful presentation. This is more of a Thai dish since it has the delicious taste of minced ginger and coconut milk.

Ingredients

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

Directions

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

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Reviews (1)

  • This has excellent flavor and was fairly easy to make. However, I would use only 1 pkg. of the noodles (I'd still use both seasoning pkts) but the noodles tend to swell more after it sits. If you wanted to save leftovers the juice of dish soaks up in the noodles. I may even omit the noodles all toghether (still use seasoning pkts) and seve this over the coconut milk rice.

    Flag as inappropriate jewelry224  |  August 10, 2008

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