Thai Red Coconut Curry Chicken With Pea Pods

- 1/4 cup peanut oil
- 2 lbs. chicken cubes (preferably thigh meat)
- 2 cups julienned pea pods
- 1 cups red bell peppers
- 1/2 jar SUZANNE™ Thai Red Curry Simmer Sauce
- 1 14-ounce can unsweetened coconut milk
- Jasmine Rice, prepared per package instructions

Sauté chicken in oil until browned on all sides. Add pea pods and sauté until just tender. Add Thai Red Curry Simmer Sauce, bell peppers and coconut milk and bring to a boil. Reduce heat; simmer for about 10 minutes, until chicken is cooked through and sauce has slightly thickened. Serve over warm Jasmine Rice.

Suzanne Somers Weight Loss Plan: Omit coconut milk and rice for Level One Pro/Fats and Veggies. Serve over brown rice for Level Two.