Ingredients
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes3 tablespoons cornstarch3 tablespoons peanut or canola oil, divided 1 large onion, chopped1 small jalapeno pepper, seeded and minced2 garlic cloves, minced2 teaspoons red curry powder1 teaspoon ground ginger3/4 teaspoon salt1/2 teaspoon ground turmeric1 teaspoon Sriracha chili sauce1 can (13.66 ounces) light coconut milk1 carton (32 ounces) chicken broth2 cups thinly sliced Chinese or napa cabbage1 cup thinly sliced fresh snow peasThinly sliced green onionsLime wedges
Preparation
Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot.
In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes.
Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
