Rachel'S Curried Chicken And Jasmine Rice

• 3 tbsp olive oil
• 3-4 boneless skinless chicken breasts chopped into bite sized pieces
• Golden curry sauce mix (it comes in a cake like form)
• 1/2 can coconut milk 13.5 oz
• 1 cup chicken broth
• 2 tablespoons clover honey
• 4-5 red yellow and orange
• 4 shallots
• small sweet peppers
• 1 green bell pepper
• 2-3 dashes of white pepper
• 2-3 dashes ground ginger
• 1- 12 oz steam in bag frozen sugar snap peas

1. heat oil in large deep pan on high and add chopped chicken breasts and turn heat down to med. and let brown. remove chicken and add sliced shallots sweet peppers and bell peppers. saute until shallots begin to brown. add about 1 sectioned piece and a 1/4 into the pan with chicken broth adding about a 1/2 can slowly until all of the curry dissolves. and add 1/2 can coconut milk add chicken and white pepper, honey, ginger and stir well. cover let simmer about 10-15 mins add sugar snap peas and let simmer additional 5 mins. Serve over jasmine rice

olive oil, chicken breasts, golden curry sauce, coconut milk, chicken broth, honey, orange, shallots, sweet peppers, green bell pepper, white pepper, ground ginger, steam

Taken from www.epicurious.com/recipes/member/views/rachels-curried-chicken-and-jasmine-rice-50143025 (may not work)