Chicken Curry and Rice

•3 chicken breasts, cut into bite size chunks

•2 bell peppers, red and orange, diced

•2 handfuls of pea pods, chopped

•2 handfuls of fresh green beans, chopped 

•1 white onion, chopped

•3 celery stalks, chopped

•1 head cauliflower, chopped

•1 (13.5oz) can coconut milk

•1/2 cup soy sauce

•1 tbsp rice vinegar

•2 tbsp spicy yellow coconut powder 

•1 tbsp chili garlic paste

•2 tbsp sweet chili sauce

•1-2 tbsp sriracha- more or less depending on spice level

•1 cup water

•2 tbsp cornstarch

•3 green onions, diced

•handfuls of cilantro, chopped

•white rice 

In large sauté pan, drizzle a few tbsp of olive oil in pan. Add diced chicken. Season with salt and pepper.

Cool until no longer pink in center.

Remove from pan and save for later.

Add a few more tbsp olive oil in pan-no need to clean pan.

Add the chopped veggies. Cook until tender.

While veggies are cooking make the sauce.

In medium size bowl, add coconut milk, sriracha, sweet chili sauce, chili garlic paste, curry powder, rice vinegar, water, and cornstarch slurry (to make slurry-add cornstarch to small bowl, slowly drizzle water and stir until cornstarch is mixed).

Add sauce to veggie mixture.

Add chicken back into pan.

Cover and stir until sauce thickens.

Make rice according to packaging directions.

Pour curry over rice and top with cilantro and green onions. Enjoy!