Confetti Chicken Big Bowl - cooking recipe

Ingredients

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

Preparation

Cut chicken into 1\" cubes.
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.
Add remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*.
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.
Add broken noodles. When they become tender in about 5 minutes, add pea pods, basil and cilantro.
Serve immediately.