Confetti Chicken Big Bowl



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.

Yield: 6 servings