4 chicken breasts, cubed
1 yellow onion, diced
2 medium red bell peppers, diced
2-3 T EVOO
sea salt and ground pepper
4 tsp curry powder (less or more to taste)
2 stalks celery, diced
1 cup peapods, sliced in half
1 cup fresh bean sprouts
1 1/2 cups chicken broth
In medium size pot, saute chicken in EVOO until cooked through. Add onion and peppers, cover and simmer on medium-high heat for 10 mins.
Add salt, pepper, curry powder and
broth. Bring to boil and cook covered for 5 mins.
Add celery, peapods, and sprouts. Cover and simmer on medium heat for 5-7 minutes.
Serve over jasmine or basmati rice with almond slivers and fresh jalapeno peppers for an extra kick!