Ginger Lemon Chicken

• 1 tablespoon oil
• 1 teaspoon curry powder
• 1 tablespoon garam masala
• 2 cups mung bean sprouts
• 2 green peppers, cut into strips
• 2 yellow peppers, cut into strips
• 2 orange peppers, cut into strips
• 2 red peppers, cut into strips
• 2 lbs chicken breasts, cut into chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 large carrot, cut into strips
• 1/4 cup fresh ginger, peeled and minced
• 3 garlic cloves, peeled and minced
• 8 ounces lemon curd
• 1 bunch celery, chopped
• 3 tablespoons cornstarch
• 3 cups water

1. Heat oil in a large dutch oven and add chicken, ginger, and garlic. Sprinkle with salt and pepper. Saute.
2. Once chicken is nearly done, add all vegetables, the sprouts, and the rest of the seasonings (except cornstarch). Add 2 cups water and lemon curd.
3. Simmer, covered, on medium, for about 1/2 hour.
4. Put cornstarch in a cup and add 1 cup cold water, stir until dissolved and pour into pot, stirring well.
5. Cook another 10 minutes, to thicken it up, and then serve over rice or noodles.

oil, curry powder, garam masala, bean sprouts, green peppers, yellow peppers, orange peppers, red peppers, chicken breasts, salt, pepper, carrot, fresh ginger, garlic, lemon curd, celery, cornstarch, water

Taken from www.food.com/recipe/ginger-lemon-chicken-460647 (may not work)