Full Page 4 x 6 5 x 7
Nutrition facts per serving: 454 cal., 25 g total fat (12 g sat. fat), 44 nig chol., 1,087 mg sodium, 3 3 g carbo., 4 g fiber, 26 g pro.

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

In a 4-quart Dutch oven cook chicken in 1 tablespoon or 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, then stir in the basil and cilantro. Serve in soup bowls.

Makes 6 servings
Keywords: Asian, chicken   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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