INGREDIENTS
2 Tablespoons
canola oil
2
chicken breasts
1
red bell pepper
1
onion
1/2
jalapeno
1 inch
ginger root
2
garlic cloves
1 cup
quinoa
1 cup
coconut milk
1 cup
chicken broth
2 Tablespoons
red curry paste
1 Tablespoon
brown sugar
1
lime zest
1 cup
snap peas
1 Tablespoons
basil
1 Tablespoons
cashews