Confetti Chicken Big Bowl

• 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

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.

chicken, cooking oil, garlic, ginger, red curry, ground cumin, water, coconut milk, carrots, broccoli, red sweet bell pepper, chickenflavored ramen noodles, snow peas, soy sauce, lime juice, fresh basil, fresh cilantro, frozen corn kernels

Taken from www.food.com/recipe/confetti-chicken-big-bowl-279721 (may not work)