Thai Red Curry Chicken And Vegetables

• 2 1/2 tablespoons cornstarch
• 2 tablespoons water
• 2 1/3 cups light coconut milk
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons fish sauce
• 1 1/2 tablespoons minced fresh ginger
• 1 tablespoon red curry paste
• 1 tablespoon honey
• 1 1/2 teaspoons grated fresh lime rind (about 2 limes)
• 2 large garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon peanut oil, divided
• 1 1/2 pounds skinless, boneless chicken breast, cut diagonally into thin strips
• 3 cups sugar snap peas, trimmed
• 2 cups thin red bell pepper strips
• 1 cup thinly diagonally sliced carrot (2 large)
• 1/2 cup chopped onion
• 1/3 cup chopped unsalted, dry-roasted peanuts
• 1/4 cup chopped fresh cilantro
• 6 lime wedges
• 3 cups hot cooked jasmine rice

1. Combine cornstarch and water in a medium bowl, stirring until smooth. Add coconut milk and next 8 ingredients, stirring well. Set aside.
2. Heat 1/2 tablespoon oil in a large, deep nonstick skillet over medium-high heat. Add chicken to pan; saute 5 minutes or until done. Remove chicken from pan, and set aside. Add remaining 1/2 tablespoon oil to pan.
3. Add peas and next 3 ingredients to pan; saute 3 minutes or just until crisp-tender. Stir in coconut milk mixture. Bring to a boil over medium-high heat; cook 3 to 4 minutes or until thick. Return chicken to pan; cook 1 to 2 minutes or until chicken is thoroughly heated.
4. Spoon chicken mixture into bowls; top with peanuts, cilantro, and lime wedges. Serve immediately with rice.

cornstarch, water, light coconut milk, chicken broth, fish sauce, fresh ginger, red curry, honey, lime rind, garlic, pepper, peanut oil, skinless, sugar snap peas, thin red bell pepper, carrot, onion, peanuts, fresh cilantro, lime wedges, jasmine rice

Taken from www.myrecipes.com/recipe/thai-red-curry-chicken-vegetables (may not work)