Fast Chicken Curry With Red Peppers

• 1 cup chicken stock
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 4 teaspoons vegetable oil
• 1 lb boneless skinless chicken breast, cut in thin strips
• 2 cloves garlic, minced
• 1 tablespoon minced gingerroot
• 1 tablespoon mild curry paste or 1 tablespoon mild curry powder
• 2 large sweet red peppers, cut in thin strips
• 4 green onions, sliced

1. Combine stock, cornstarch and salt; set aside.
2. In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
3. Transfer to plate.
4. Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
5. Add peppers; cook, stirring, for 2 minutes.
6. Stir stock mixture and pour into skillet; bring to a boil.
7. Cook, stirring, for 1 minute or until thickened.
8. Add chicken and onions; cook, stirring for 2 minutes or until heated through.

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

Taken from www.food.com/recipe/fast-chicken-curry-with-red-peppers-22208 (may not work)