Serves: 4

I N G R E D I E N T S
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

I N S T R U C T I O N S
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.