So if the kitch has been a bitch, I recommend this recipe out to get out of a cooking rut!
Basil Chicken in Coconut-Curry Sauce
1/2 tsp. cracked black pepper
1/4 tsp. chili powder
4 skinless boneless chicken breasts
1 tablespoon olive oil
1/2 of a large red onion, cut into thin wedges
2 fresh jalapeno peppers, seeded and finely chopped
5 cloves of garlic, minced (i used minced garlic in the spice jar)
1 13.5-14 oz. can unsweetened coconut milk
1 tbsp. cornstarch
3 tbsp. fresh snipped basil
1 tsp. ginger
1. In a medium bowl, combine curry powder, black pepper, 1/4 tsp salt and chili powder. Cut chicken into 1 inch pieces. Add to spice mixture, toss to coat. Cover and chill for 1-2 hours to allow spices to penetrate meat.
2. Pour oil into a wok or large skillet. Heat over medium/high heat. Add onion, peppers and garlic. Cook and stir about 8 minutes or until crisp-tender. Remove from wok. Add half of 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.
3. Stir together coconut milk, cornstarch and 1/4 tsp salt until smooth. Carefully add to the wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about two minutes or until heated through. Serve over hot rice (I used whole wheat cous cous and it was great!)
Hope you enjoy this as much as we did!