Fast Chicken Curry with Red Peppers

• 1 cup chicken stock
• 2 tsp. corn starch
• 1/4 tsp. salt
• 4 tsp. vegetable oil
• 1 lb boneless skinless chicken breasts, cut in thin strips
• 2 cloves garlic, minced
• 1 tbs. minced gingerroot
• 1 tbs. mild curry paste or powder
• 2 large sweet red pepper cut in thin strips
• 4 green onions, sliced

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.

4 servings 216 cal. ea.