Fast Chicken Curry With Red Peppers

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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.

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Steps

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Combine stock , cornstarch and salt.

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Set aside.

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In large non-stick skillet , heat half of the oil over med-high heat.

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Cook chicken stirring often , for 5 minutes or until no longer pink inside.

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Transfer to plate.

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Reduce heat to medium and add remaining oil.

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Cook garlic , ginger and curry paste , stirring for 1 minute.

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Add peppers.

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Cook , stirring , for 2 minutes.

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Stir stock mixture and pour into skillet.

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Bring to a boil.

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Cook , stirring , for 1 minute or until thickened.

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Add chicken and onions.

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Cook , stirring for 2 minutes or until heated through.

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Ingredients

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chicken stock, cornstarch, salt, vegetable oil, boneless skinless chicken breast, garlic, gingerroot, mild curry paste, sweet red peppers, green onions