FAST CHICKEN CURRY WITH RED PEPPERS

Fast chicken Curry with Red Peppers image

I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.

Provided by bert2421

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chicken stock
2 teaspoons cornstarch
1/4 teaspoon salt
4 teaspoons vegetable oil
1 lb boneless skinless chicken breast, 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

Steps:

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.

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