Ingredients:
1 cup chicken stock
2 teaspoons cornstarch
1/4 teaspoon salt
4 teaspoons vegetable oil
1 lb boneless skinless chicken breasts, cut in thin strips
2 cloves garlic, minced
1 tablespoon minced gingerroot
1 tablespoon mild curry paste or 1 tablespoon mild curry powder
2 large sweet red peppers, cut in thin strips
4 green onions, sliced
Directions:
Combine stock, cornstarch and salt; set aside.
In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
Transfer to plate.
Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
Add peppers; cook, stirring, for 2 minutes.
Stir stock mixture and pour into skillet; bring to a boil.
Cook, stirring, for 1 minute or until thickened.
Add chicken and onions; cook, stirring for 2 minutes or until heated through.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.