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"From Sandi's Recipe File"

Recipe Source: March 1999 Issue of Canadian Living Magazine Poultry Recipe File Serving Size: Makes 4 servings Have this recipe emailed to you!

Fast Chicken Curry with Red Peppers Amount Ingredient 1 cup chicken stock 2 teaspoons cornstarch 1/4 teaspoon salt 4 teaspoons vegetable oil 1 pound boneless, skinless chicken breasts, cut in thin strips 2 cloves garlic, minced 1 tablespoon minced gingerroot 1 tablespoon mild curry paste or powder 2 large sweet red peppers, cut in thin strips 4 green onions, sliced

Preparation Instructions:

In liquid measure, combine stock, cornstarch and salt; set aside.

In large nonstick skillet, heat half of the oil over medium-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 boil. Cook, stirring, for 1 minute or until thickened. Add chicken and onions; cook, stirring, for 2 minutes or until heated through. Makes 4 servings.

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