First things first. Let's bring the jasmine rice to life. Rinse 1 cup of jasmine rice under cold water until the water runs clear. It’s a game-changer! I always find that rinsing makes the rice less sticky. In a pot, add the rice and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. When it’s done, fluff it with a fork, and it’s ready to soak up the delicious sauce.

While the rice is happily cooking, grab a large skillet and heat 1 tablespoon of neutral oil over medium-high heat. Once hot, toss in the chicken strips. I always season them with 1 tablespoon of soy sauce and 1 teaspoon of garlic powder right away. This helps infuse flavor as they cook. Sauté until the chicken turns golden brown, about 5-7 minutes.

Next up, add ½ cup of sliced onions, 1 cup of sliced carrots, and 1 cup of sliced potatoes to the skillet. Stir them around for a couple of minutes. It's amazing how those colors pop in the pan! After a few minutes, once the onions are translucent, toss in 1 ½ cups of bell peppers. Keep stirring until those veggies soften, about 5 minutes more.

Time to amp up the flavor! Pour in the 11 ounces of Trader Joe's golden curry sauce. You’ll smell that warm, inviting aroma filling your kitchen. Stir everything well to combine, and allow it to simmer gently for about 10-15 minutes. This lets the chicken absorb the sauce and all the flavors meld together beautifully.

Now that everything is cooked and the kitchen smells like a dream, it’s time to plate. I love serving this curry over a bed of fluffy jasmine rice. It’s like a hug in a bowl. Garnish with fresh ½ bunch of chopped cilantro for that refreshing twist.