Trader Joe’s Yellow Curry Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 Tbsp Vegetable oil

1 lb Boneless Skinless Chicken Breast (sliced into ½-inch by 2-inch strips)

1 cup carrot (peeled and cut into ¼-inch slices)

1 cup potatoes (peeled and cut into ¼-inch slices)

1 1/2 cup Bell peppers (Any color cut into ¼-inch thick slices, about 2 peppers)

1/2 cup Onion (cut into ¼-inch slices)

11 oz Trader Joe's yellow curry sauce

1/2 Bunch Cilantro

1 cup Jasmine rice (uncooked)

Directions

In a rice cooker or instant pot, start the jasmine rice.

In a medium-large sized skillet, add 1 Tbsp of vegetable oil. Heat over medium heat until the pan is hot.

Add chicken breast and cook for 5-6 minutes until the chicken is cooked through and all the pink is gone. Set aside.

Add 1 Tbsp of vegetable oil to the skillet. Heat over medium heat until the pan is hot.

Add vegetables, except the cilantro, and sauté over medium heat for 3 minutes, until tender.

Add Trader Joe's yellow curry sauce and cooked chicken into the skillet with the vegetables and turn heat to low.

Cover and simmer for 5-10 minutes. Stirring occasionally.

Serve with rice and garnish with fresh cilantro.

Nutrition

• Calories: 531 kcal
• Total Fat: 7 g
• Saturated Fat: 6 g
• Cholesterol: 73 mg
• Sodium: 368 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 5 g
• Total Sugars: 11 g
• Protein: 31 g