Rinse chicken; pat dry; cut in 1" pieces. Place in a medium bowl.
In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or in the refrigerator 1-2 hours.
In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken.
Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.
Recipe by: Better Homes and Gardens, January 1998, Page 122. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 277 (46%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 55.7mg||17 %|
|Sodium 77mg||3 %|
|Potassium 683.6mg||18 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 56.3g|
|Protein 26.2g||37 %|
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Calories per serving: 607
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