Best Confetti Chicken Big Bowl Recipes

Confetti Chicken Big Bowl image

Provided by Chicagoland Chef du

Categories Asian

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 489.2, Fat 17.3, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1192.7, Carbohydrate 51.6, Fiber 5.2, Sugar 5.7, Protein 33.8

Confetti Chicken Big Bowl image

Provided by @MakeItYours

Number Of Ingredients 17

1pound skinless, boneless chicken breast halves, cut into 1-inch cubes
2tablespoons cooking oil
4teaspoons minced garlic (8 cloves)
4teaspoons minced fresh ginger
1tablespoon red curry paste or 1/4 tsp. ground red pepper
1teaspoon ground cumin
4cups water
114 ounce can purchased unsweetened coconut milk
2cups purchased shredded carrot
2cups small broccoli florets
1medium red sweet pepper, cut into bite-size strips
23 ounce package chicken-flavored ramen noodles, coarsely broken
2cups snow pea pods, halved crosswise
2tablespoons soy sauce
4teaspoons lime juice
1cup slivered fresh basil
1/3cup snipped fresh cilantro

Steps:

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.
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. Makes 6 servings.