10 ml vegetable oil 2 tsp
575 g boneless skinless chicken breasts, cut into strips 1 1/4 lb
250 ml carrots, thinly sliced 1 cup
500 ml red bell peppers, julienne 2 cup
40 ml curry paste 3 tbsp
250 ml chicken stock 1 cup
5 ml garlic, minced 1 tsp
1 ml black pepper 1/4 tsp
50 ml water 1/4 cup
15 ml cornstarch 1 tbsp
In a large nonstick skillet; heat 1 tsp (5 ml) of the oil over medium-high heat. Add chicken strips and cook for 4 to 5 minutes or until browned on all sides. Remove chicken and set aside.
In same skillet; heat remaining oil over medium-high heat. Add carrots and peppers; cook for 3 minutes. Add curry paste and cook, stirring, for 1 minute or until thoroughly combined.
Return chicken to skillet. Stir in stock, garlic and pepper; bring to a boil. Reduce heat and simmer for 5 to 6 minutes or until chicken is cooked through and vegetables are tender crisp.
In a small bowl; whisk together water and cornstarch; add to skillet. Cook over medium heat for 1 to 2 minutes or until thickened.
Serves 6