Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
chill:
1 hr
cook:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

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Instructions Checklist
  • Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, jalapeno peppers, and garlic to wok; cook and stir about 8 minutes or until crisp-tender. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice. Makes 4 servings.

*

Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them. Be sure to wash your hands thoroughly afterward.

Nutrition Facts

520 calories; total fat 23g; saturated fat 17g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 66mg; sodium 382mg; potassium 367mg; carbohydrates 44g; fiber 2g; sugar 2g; protein 32g; vitamin a 243IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 85mcg; vitamin b12mcg; calcium 50mg; iron 4mg.

Reviews (1)

20 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/27/2018
Great flavors and easy to put together