1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.
2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeño peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.
3. Combine coconut milk and cornstarch. Carefully add to 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 2 minutes more or until heated through. Serve over hot rice.
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 68.4mg||21 %|
|Sodium 106.3mg||4 %|
|Potassium 527.7mg||14 %|
|Total Carbohydrate 68.5g||20 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 63.8g|
|Protein 34.1g||49 %|
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Calories per serving: 484
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