Tastes like chicken!

My husband really loves recipes with chicken, and while I don't enjoy them quite as much I like to make things that I know he'll enjoy. I thought he would love this recipe and I was right. The sauce is a little bit spicy from the jalapenos, but the coconut milk helps cool it down a little. I will definitely be making this recipe again!

Basil Chicken in a Coconut-Curry Sauce
from PreventionRD

Ingredients:
2 tsp curry powder
1/2 tsp fresh cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
4 boneless, skinless chicken breasts (about 1 1/4 lbs)
1 Tbsp olive oil
1 cup red onion, chopped
2 jalapenos, seeded and finely chopped
5 cloves garlic, minced
1 can unsweetened light coconut milk
1 Tbsp cornstarch
3 Tbsp fresh basil, cut into ribbons
1 tsp ginger root, freshly grated
1 1/2 cups dry brown rice

Directions:

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.

Cook rice according to package directions.

Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add chicken and saute for 6 to 8 minutes or until chicken is no longer pink. Remove from wok.

Add onion, jalapeno peppers, and garlic to wok; cook and stir about 3-4 minutes or until tender.

Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to onion mixture in wok. Cook and stir until slightly thickened and bubbly.

Return chicken to wok. Stir in basil and ginger. Cook and stir about 3-4 minutes or until heated through. Serve over hot rice.