Chicken Stew with Sausage and Beans

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Chicken Stew with Sausage and Beans
2 Tbsp olive oil
1 1/2 lb chicken breast
12 oz cooked andouille sausage, sliced
1 lb carrots, peeled and cut into 1/2 inch pieces
2 stalks celery, diced
1 onion, diced
2 cans white beans (15 oz), rinsed and drained
2 Tbsp butter
2 Tbsp flour
2 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt

Heat oil in a large pot. Season chicken with salt and pepper to taste and add to pot. Cook chicken until cooked through, about 5-6 minutes on each side. Remove to a plate, let rest for 10 minutes and then cut into small pieces.

Add sausage to the pot and cook until browned; remove. Add carrots, celery, and onion to the pot and cook until tender, about 15 minutes, stirring frequently. Add sausage, chicken, and beans to the pot.

In a medium saucepan, melt butter over medium heat. Whisk in flour and stir for 1 minutes. Slowly add chicken broth. Bring to a boil and stir for about 5 minutes and then transfer to the pot. Stir in salt, pepper, and garlic salt. Simmer until ready to serve.

Serves 6-8

Recipe adapted from Picky Palate

Creamy Chicken Ala King

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Creamy Chicken Ala King
2 Tbsp butter
8 oz mushrooms, sliced
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1 1/2 cup milk
1 1/4 cup hot water
1 1/2 tsp chicken bouillon
2 cups chopped cooked chicken
1 cup frozen peas, rinsed in a strainer
hot rice

Melt butter in a large skillet. Add mushrooms and cook for 5 minutes. Stir in flour, salt, and pepper. Cook over low heat for 1 minute, stirring constantly. Stir in milk, hot water, and chicken bouillon. Increase heat and bring to a boil, stirring constantly until sauce thickens. Stir in chicken and peas and heat through. Season with salt and pepper to taste. Serve over hot cooked rice.

Serves 6

Chicken Pot Pie Crumble

My kids love chicken pot pie. I think they would eat it every single day if they could. This has the same great flavor of a chicken pot pie but it was just a little different. I loved the ratio of crumble to pot pie. It's definitely not fat free but maybe that's why it tasted so good.

Printable Recipe

Chicken Pot Pie Crumble

Chicken and Sauce:
1 1/2 lbs chicken breasts
2 cups chicken broth
1 Tbsp olive oil
1 cup onion, diced
1 cup carrots, sliced
1/2 cup celery, chopped
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt

1/2 tsp pepper

1 cup frozen peas

Crumble Topping:
2 cups all-purpose flour
2 tsps baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated parmesan cheese
1 cup half & half

Place the chicken and broth in a large pot and bring to a simmer over medium heat. Cook until just done, about 10-12 minutes. Transfer chicken to a bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop.

While the chicken cooks, preheat oven to 400. In a large bowl, combine flour, baking powder, salt, pepper, and cayenne. Sprinkle butter pieces on top of flour. Using your fingers or a pasty cutter, rub the butter into the flour mixture until it resembles course crumbs. Stir in the parmesan cheese. Add the half & half until just combined. Crumble the mixture into irregular shaped pieces onto a baking sheet lined with parchment paper. Bake until fragrant and it starts to brown, about 15 minutes, tossing halfway through. Set aside.

For the filling, heat olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery. Season with salt and pepper to taste. Cover and cook, stirring occasionally, until just tender, about 5-8 minutes. While veggies are cooking, shred the chicken into bite size pieces. Transfer the veggies to the bowl with the shredded chicken; set aside.

Over medium heat, melt the butter in the empty pot. Stir in the flour and cook one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until sauce thickens. Add 1/2 tsp salt and 1/2 tsp pepper. Remove from heat and stir the chicken, vegetables, and peas into the sauce.

Pour into a 9x13 baking dish. Scatter the crumble topping evenly over the filling. Bake at 400 degrees for 15-20 minutes. Let stand 10 minutes before serving.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

BBQ Meatballs

There is just something so wonderful about meatballs and mashed potatoes. It is the ultimate comfort food. So yummy!

Printable Recipe

BBQ Meatballs

Meatballs:

1 1/2 lb ground beef

3/4 cup quick oats

1 cup milk

3 Tbsp minced onion

1 1/2 tsp salt

ground black pepper, to taste

1 cup all-purpose flour

canola oil

Sauce:

1 cup ketchup

2 Tbsp sugar

3 Tbsp vinegar

2 Tbsp worcestershire sauce

4 Tbsp minced onion

1 dash of tabasco sauce

Preheat oven to 350.

Combine meatball ingredients and mix well. Roll into 1-2 inch balls and place on a cookie sheet. Place in the freezer for 5 minutes. Remove from freezer. Dredge meatballs in flour. Heat oil in a large skillet. Brown meatballs in hot oil until just browned. Place in a 9x13 baking dish.

Combine ingredients for sauce. Pour over meatballs. Bake for 45 minutes.

Serves 6

Recipe adapted from Pioneer Woman

Ground Beef Stew

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Ground Beef Stew
1 1/2 lb ground beef
1/2 cup onion, diced
1 tsp salt
1/2 tsp pepper
2 Tbsp flour
1 cup mushrooms, sliced
3 cups beef broth
2/3 cup half & half
4 tsp dijon mustard
2 lb unpeeled yukon gold or red potatoes, cut into 1/2 inch cubes
2 medium carrots, sliced
2 Tbsp fresh parsley or 2 tsp dried

In a large pot, brown ground beef with onion; drain. Stir in salt, pepper, and flour. Add mushrooms and cook for about 3 minutes. In a medium bowl, mix together beef broth, half & half, and dijon. Stir into beef mixture. Add potatoes and carrots. Bring to a boil. Reduce heat to medium-low and cook covered for 15 minutes, or until veggies are tender. Stir in parsley. Sprinkle with salt and pepper to taste.

Serves 6-8

Recipe adapted from Real Mom Kitchen

Creamy Chicken and Noodles (Crockpot)

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Creamy Chicken and Noodles (Crockpot)
2 cups sliced carrots
1/2 cup chopped onion
2 tsp dried parsley
1 bay leaf
2 lbs boneless skinless chicken breasts
2 cans cream of chicken soup
1/2 cup water
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas
1 pkg egg noodles, cooked

In a slow cooker, place carrot, onion, parsley, and bay leaf. Place chicken on top of vegetables. In a medium bowl, stir together soup, water, thyme, salt, and pepper. Pour over chicken and vegetables. Cover and cook on low heat for about 5-6 hours. Remove chicken from slow cooker and shred. Discard bay leaf. Stir peas into mixture. Add chicken; heat through. Serve over egg noodles.

Serves 6

Chicken Tikka Masala

If you love Indian food, you'll love this recipe. So yummy!

Printable Recipe

Chicken Tikka Masala

Marinade:

1 cup plain yogurt

1 Tbsp lemon juice

2 tsp cumin

1 tsp cinnamon

1/4 tsp cayenne pepper

2 tsp black pepper

1 Tbsp fresh ginger or 1 tsp dried

1 tsp salt

1 1/2 lbs boneless skinless chicken breasts

Masala:

1 Tbsp butter

1 clove garlic, minced

1 jalapeno, seeded and minced

2 tsp paprika

2 tsp cumin

1/2 tsp salt

1 (8 oz) can tomato sauce

1 cup half & half

1/4 cup chopped cilantro

Combine all ingredients for the marinade. Pour over chicken and refrigerate for at least 1 hour. Cook in a large skillet or on the grill. Discard marinade. Let chicken rest for a few minutes and then cut into slices.

In a large skillet, melt butter. Add garlic and jalapeno and saute for 1 minute. Season with paprika, cumin, and salt. Stir in tomato sauce and half & half. Simmer until thick, about 20 minutes. Add chicken and simmer for 10 minutes. Serve over rice and garnish with cilantro.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Bowtie Chicken Alfredo

This pasta is so delicious! Definitely a family favorite!

Printable Recipe

Bowtie Chicken Alfredo
12 oz pkg Bowtie pasta
4 Tbsp butter, divided
1 1/2 lb boneless skinless chicken breasts
salt and pepper, to taste
2 cloves garlic, minced
3/4 cups chicken broth
1/2 cup half & half
3 Tbsp heavy cream
3/4 cups parmesan shavings or grated parmesan

Cook pasta according to directions on package. Drain and set aside.

Heat 2 Tbsp of butter in a large skillet over medium heat. Season both sides of chicken with salt and pepper and place in the skillet. Cook for about 5-6 minutes on each side until cooked through. Remove from skillet and cover with foil.

Add remaining 2 Tbsp of butter to the skillet. Add garlic and stir for about 1 minute. Pour in the chicken broth, then let it bubble up and reduce for 2 minutes. Add half & half, cream, and salt and pepper, whisking constantly. Bring to a boil; reduce heat and stir constantly until it thickens. Remove from heat and add parmesan to the pan. Add the pasta on top of the parmesan and stir. Cut chicken into slices and add to the pasta. Stir until combined. Cook over low heat until heated through, if needed. Top with parsley and extra parmesan.

Serves 6

Recipe adapted from The Pioneer Woman

Chicken and Sausage Jambalaya

This was so delicious! It's so good the way that it is but it would also be good if you added shrimp.

Printable Recipe

Chicken and Sausage Jambalaya

1 lb smoked sausage, cut into 1/4 inch slices

1 lb chicken, cut into bite-size pieces

2 Tbsp flour

2 Tbsp butter

1 onion, diced

2 cloves garlic, minced

3 ribs celery,chopped

1 medium bell pepper, chopped

1 tsp dried basil

1/4 tsp creole or cajun seasoning

1 can (10 oz) diced tomatoes with green chiles

1/2 tsp sugar

1 1/2 cups chicken broth

2 cups hot, cooked rice

Start cooking the rice so it will be ready to add in during the last step.

In a 4-6 quart pot, cook sausage and chicken over medium heat. Drain the grease if necessary. Remove meat and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for  one minute. Add the vegetables, spices, tomatoes, and sugar. Mix well. Simmer over low to medium-low heat for 15-20 minutes, stirring occasionally, until the vegetable are mostly tender. Add the sausage and chicken back to the pot and cook for 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot steamed rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Costa Vida Sweet Pork Salad

If you like this recipe for Costa Vida Sweet Pork Burritos, you'll love this salad! It tastes exactly like the salad at Costa Vida! So delicious!

Printable Recipe

Costa Vida Sweet Pork Salad
1 head romaine lettuce, chopped
Sweet pork (recipe below)
Cilantro lime rice (recipe below)
Garlic black beans (recipe below)
2 tomatoes, chopped
Creamy tomatillo dressing (recipe below)
guacamole or avocados
crispy tortilla strips (recipe below)

Sweet Pork:

3 lbs boneless pork (ribs, chops, roast)

3 cans coke, divided

1 1/4 cups brown sugar, divided

dash garlic salt

1/4 cup water

1 can diced green chiles

3/4 (10 oz) can red enchilada sauce

In a large ziploc bag, combine pork, a can and a half of coke, and 1/4 cup brown sugar. Marinade for a few hours or overnight.

Drain marinade and place pork in crock pot. Add 1/2 can of coke, garlic salt, and 1/4 cup of water. Cook on high for about 3 hours or low for 5-6 hours. Remove meat from crock pot and shred. Drain liquid. 

In a food processor or blender, blend together remaining 1/2 can of coke, green chiles, enchilada sauce, and remaining 1 cup brown sugar. Place pork back in the crock pot. Cover with sauce. Cook on low heat for 2 hours.

Cilantro-Lime Rice:

1 cup uncooked long grain white rice

1 tsp butter

2 cloves garlic, minced

1 tsp lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp lime juice

2 tsp sugar

3 Tbsp chopped cilantro

Combine rice, butter, garlic, 1 tsp lime juice, chicken broth, and water. Bring to a boil; cover and reduce heat to low. Cook for 15-20 minutes or until rice is tender. Remove from heat. Combine remaining 1 Tbsp lime juice, sugar, and cilantro. Pour over rice and mix as you fluff rice. 

Garlic Black Beans:

2 Tbsp olive oil

2 cloves garlic, minced

1/2 tsp cumin

2 cans black beans, rinsed and drained

1/3 cup tomato juice

1/2 tsp salt

2 Tbsp chopped cilantro

In a small saucepan, combine olive oil, garlic, and cumin. Cook over medium heat until fragrant. Add black beans, tomato juice, and salt. Cook until heated through. Stir in cilantro just before serving.

Creamy Tomatillo Dressing:
3 fresh tomatillos
juice of 1/2 lime
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg. ranch buttermilk dressing mix
1 cup fresh cilantro
4 green onions, cut into chunks
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar

Combine all ingredients in a blender; mix well. Refrigerate for at least an hour before serving.

Tortilla Strips:
Slice 10 corn tortillas into narrow strips. Place on a baking sheet and sprinkle generously with salt. Spray with cooking spray. Place under broiler until crispy and brown.

To assemble salad, top lettuce with pork, rice, black beans, tomatoes, dressing, guacamole, and tortilla strips.

Serves 6-8

Chicken Fried Rice

I love Chinese food! This recipe is so easy and tastes just as good as takeout.

Printable Recipe

Chicken Fried Rice

Chicken:
2 lb chicken breasts
1/2 cup sugar
1/2 cup soy sauce
1/4 cup apple cider vinegar
1/2 tsp ground ginger
1/2 tsp garlic, minced
1/8 tsp pepper
1 Tbsp cornstarch
1 Tbsp cold water

Rice:
2 Tbsp sesame oil
1 small onion, diced
2 cups frozen peas and carrots, thawed
2 eggs lightly beaten
4-5 cups cooked rice
3 Tbsp soy sauce
2-3 green onions, sliced

Place chicken in a slow cooker. Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a small bowl. Pour over chicken. Cover and cook on low heat for 3-4 hours or until cooked through. Remove chicken from the slow cooker. Pour liquid from the slow cooker into a saucepan and bring to a boil. Combine cornstarch and water. Stir into sauce until thickened. Shred chicken; pour sauce over it and mix well.

Heat a large skillet or wok over medium heat. Pour sesame oil into wok. Add onion, peas, and carrots  and stir fry until tender. Slide veggies to one side of the wok. Pour eggs in the center of the wok and cook until scrambled. Once the eggs are cooked, mix with veggies. Add rice and chicken to the wok and stir to combine. Pour soy sauce over mixture and mix well. Cook until heated through. Sprinkle with green onions.

Serves 6

Recipe adapted from The Recipe Critic

Chicken Caesar Salad Wraps

Printable Recipe

Chicken Caesar Salad Wraps
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
2 Tbsp lemon juice (1 large lemon)
1 Tbsp worcestershire sauce
1 Tbsp dijon mustard
1 clove garlic, minced
1/4 cup olive oil
2 lb chicken breasts or rotisserie chicken, cooked and shredded (about 3 cups)
1 romaine lettuce heart, cut into bite size pieces
10-inch tortillas

In a small bowl, whisk together mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, dijon, and garlic. Whisk in the olive oil slowly until incorporated.

In a large bowl, toss the chicken and lettuce with the dressing. Divide mixture evenly among tortillas. Roll and secure with a toothpick, if desired.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Sloppy Joes

My sister-in-law gave me this recipe when I first got married. I was pretty new to cooking so being able to make this was a big accomplishment for me. Whenever I make this it reminds me of the beginning of our marriage. 

This is one of our family's favorites. My kids are always so excited when we have Sloppy Joes! This recipe can be easily doubled to feed a crowd.

Printable Recipe

Sloppy Joes
1 lb ground beef
1/2 cup diced green pepper
1/2 cup diced onion
8 oz can tomato sauce
1/2 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
1/8 tsp pepper
1/4 tsp salt
1 Tbsp vinegar
1 Tbsp worcestershire sauce
hamburger buns

Brown ground beef with onion and green pepper; drain. Stir in remaining ingredients. Cover; simmer 15-20 minutes, stirring occasionally. Serve on hamburger buns. 

Serves 4-6

Rosemary Ranch Chicken Kabobs

I love grilling in the summertime! It keeps my kitchen from getting too hot and there's nothing that says summer like having a bbq. My kids love these chicken kebobs because they're delicious and they get to eat their food on a stick. This is one of our family favorites!

Printable Recipe

Rosemary Ranch Chicken Kabobs
2 lbs boneless chicken breasts, cut into 1 inch cubes
10 skewers

marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp worcestershire sauce
1 tsp dried rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp black pepper
1/2 tsp sugar


Combine all ingredients for marinade. Let stand for 5 minutes. Pour marinade over chicken. Cover and refrigerate for 30 minutes to 4 hours.

Soak skewers in water for 30 minutes. Thread chicken onto skewers; discard marinade. Heat grill over medium heat and spray grill grate with cooking spray. Grill kabobs for 8-12 minutes or until cooked through.

Makes about 10 skewers

Recipe adapted from Real Mom Kitchen

Thai Pork with Peanut Sauce (Slow Cooker)

This is another one of those super easy meals that you throw everything together in the crock pot and let it cook all day. Not only is it easy, it's totally packed with flavor! Delicious!

Printable Recipe

Thai Pork with Peanut Sauce
2 lb boneless pork loin, cut into 4 pieces
2 red bell peppers, cut into strips
1/2 cup teriyaki sauce
2 Tbsp rice vinegar
1/2 tsp red pepper flakes
3 cloves garlic, minced
2-3 Tbsp creamy peanut butter

Garnishes:
green onions
chopped peanuts

Spray a slow cooker with cooking spray. Place pork in the slow cooker and top with bell pepper. In a small bowl, mix together teriyaki sauce, rice vinegar, red pepper flakes, and garlic. Pour over pork. Cover and cook on low heat for 6-8 hours. Remove pork and shred. Add peanut butter to sauce until it dissolves. Stir in shredded pork. Serve over rice and top with green onions and peanuts.

Serves 6-8

Recipe adapted from Prep Ahead and Dine In

Shredded Beef Tacos

We've been spending a lot of time at the pool this summer. When we get home I really don't feel like making dinner. After being in the sun all day, I'm always starving but I never have the energy to cook. This recipe is perfect for days that like. I just throw everything in the crock pot in the morning and let it cook all day. When we get home, dinner is ready! These tacos are super easy to make and taste so delicious!

Printable Recipe

Shredded Beef Tacos
2 1/2 lb chuck roast
14 oz beef broth
juice of 1 lime
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp cracked black pepper

tortillas
cheese
cilantro
salsa
guacamole
sour cream

Place roast in a slow cooker. Pour beef broth over roast and then squeeze lime juice over roast. Mix together spices and sprinkle over roast. Cover and cook on low heat for 8-10 hours. Remove roast, shred and return to slow cooker. Cover and cook for an additional 30 minutes. Remove beef with tongs to remove juices or drain with colander. Serve in tortillas with desired toppings.

*This beef would also be great in burritos, enchiladas, or nachos.

Recipe adapted from: Cooking Classy

Kicked Up Ramen Noodles-Kung Pao Style

Who doesn't love Ramen noodles? It's so easy and quick and I'm sure it's a staple for anyone with kids. I love this dish because it's packed with tons of flavor without the high sodium flavor packets. I also think Ramen tastes so much better when you add chicken and vegetables. This is also super easy to make!

Printable Recipe

Kicked Up Ramen Noodles-Kung Pao Style
3 Tbsp canola oil, divided
1 1/2 lb chicken breasts, cubed
1 bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp crushed red pepper
4 cups chicken broth
5 pkg ramen noodles, seasoning packets discarded
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced

In a large skillet, heat 2 Tbsp of the canola oil until hot and rippling. Season chicken with salt and pepper and add to the pan. Cook until chicken is cooked through. Remove from skillet. Add remaining oil to the skillet until hot. Add bell pepper and peanuts and cook until peppers are softened, about 2-3 minutes. Remove and add to the chicken, leaving the oil in the skillet. Add garlic, ginger, and crushed red pepper to the skillet. Cook and stir for 30 seconds. Stir in chicken broth. Break ramen noodles into small chunks and add to the skillet. Bring to a simmer and cook, tossing with tongs, until ramen is tender but liquid is still in the pan, about 2-4 minutes. Stir in hoisin sauce, rice vinegar, and sesame oil. Simmer until thickened, about 1 minute. Stir in chicken, peppers, and peanuts. Sprinkle with green onions.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

BBQ Chicken Salad

It has been so hot lately and when it gets that hot, I really don't feel like eating a big meal. This salad is perfect for those nights. It has a lot of ingredients so it's actually really filling. It's perfect for a hot summer night. This is definitely one of my favorites.

Printable Recipe

BBQ Chicken Salad
2 large chicken breasts, cooked and shredded

1 cup BBQ sauce (any kind)

1/2 head romaine lettuce

1/2 head iceberg lettuce

1 can corn, drained

1 can black beans, rinsed and drained

4 green onions, chopped

1/2 bunch cilantro, chopped

4 roma tomatoes, chopped

2 avocados, chopped

shredded cheese

*tortilla strips

ranch dressing

In a large bowl, toss together lettuce, corn, beans, green onions, cilantro, tomatoes, avocados, and cheese. Pour BBQ sauce over chicken and mix well. Add chicken to the salad. Serve salad topped with tortilla strips and ranch dressing.

*Tortilla strips:

Slice 10-15 corn tortillas into narrow strips. Place on a baking sheet and sprinkle generously with salt. Spray with cooking spray. Place under broiler until crispy and brown.

Honey Lime Chicken Skewers

My kids went nuts over these chicken kebobs! They were so delicious! I doubled the original recipe to make enough for my family but it almost wasn't enough. My kids are pigs! This is definitely a fave!

Printable Recipe

Honey Lime Chicken Skewers
6 Tbsp soy sauce
4 Tbsp honey
2 Tbsp vegetable oil
juice of 2 limes
4 garlic cloves, minced
2-3 tsp siracha sauce
red pepper flakes, to taste
4 Tbsp cilantro
2 lbs chicken, cut into large chunks

Combine all ingredients for the sauce and pour over chicken. Cover and marinate in the refrigerator for at least 1 hour. Thread chicken onto skewers. Grill 5-7 minutes on each side until cooked through.

Serves 6

Recipe adapted from Kitchen Meets Girl

Basil Chicken in Coconut Curry Sauce

Printable Recipe

Basil Chicken in Coconut Curry Sauce
3 boneless skinless chicken (about 2 lbs), cut into 1 inch pieces
2 tsp curry powder
1 tsp salt, divided
1/2 tsp pepper
1/4 tsp chili powder
1 Tbsp olive oil
1 medium red onion, diced
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and minced
1 Tbsp dried basil
1 (14 oz) can light coconut milk
1 Tbsp cornstarch
1 tsp grated fresh ginger
hot cooked rice

Place chicken in a medium bowl. Stir together curry, 1/2 tsp salt, pepper, and chili powder. Sprinkle over chicken, tossing to evenly coat. Cover and refrigerate for 1-2 hours.

Heat olive oil in a large skillet. Add onion, garlic, jalapeno, and basil to the skillet and cook over medium-high heat for 3-4 minutes, until onion is clear. Add chicken and remaining 1/2 tsp salt and cook for 5-6 minutes until chicken is cooked through.

In a small bowl, combine coconut milk and cornstarch and whisk well to combine. Whisk into skillet. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe