Basil Chicken in Coconut-Curry Sauce

From Better Homes & Garden

3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
1/2 red onion, chopped
3 garlic cloves, minced (more if you plan on sleeping alone)
1 fresh jalapeno, seeded and finely diced
1 Tlb olive oil
1 regular size can unsweetened coconut milk
1 Tlb cornstarch
3 Tlb fresh basil, torn
1 tsp grated fresh ginger
Hot cooked rice

1. Place chicken in a medium bowl. In a small bowl combine curry powder, salt, black pepper, and chili powder. Sprinkle over the chicken, tossing evenly to coat. Cover and chill for 1-2 hours.

2. In a large nonstick skillet or wok, cook and stir onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove onion mixture. Add half of the chicken to the wok. Cook and stir for 3-4 or until chicken is no longer pink. Remove chicken from wok. (If needed, add more oil.) Cook remaining chicken as above, remove from wok.

3. Combine coconut milk 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.