Thai Red Curry Chicken Stir Fry

• Mahatma Rice
• 1 Stir Fry Veggie Kit
• 4 tbsp canola oil, divided
• Kosher salt and freshly ground black pepper
• 1½ lb Chicken Breast Strips
• 1 pouch Saffron Road Thai Red Curry Simmer Sauce
• fresh basil, chopped

Stir Fry Veggie Kit:

• 1 c Napa Cabbage
• 1 c Bok Choy
• ½ red bell pepper, diced
• 1 c mushrooms, sliced
• 1 c yellow squash, cubed
• 1 c broccoli florets
• 12 snow peas
• ⅓ red onion, diced
• 10 asparagus stalks, cut in half

Cook rice to package directions. Chop vegetables into smaller, bite-sized pieces.

Heat 2 tbsp oil in a large skillet over medium high heat until it shimmers. Add veggies, season with salt and pepper, and sauté 5-7 minutes until softened. Reduce heat to medium if vegetables begin to burn. Remove to plate and set aside.

In the same pan, add remaining 2 tbsp oil until it shimmers. Add chicken, season with salt and pepper and cook on all sides until juices run clear and no pink remains, 7-10 minutes.

Reduce heat to medium and add sauce, stirring to combine. Return vegetables to pan and stir to combine. Simmer until warmed through, about 5 minutes.

Serve stir fry mixture over cooked rice with a sprinkling of chopped fresh basil.