Fast Chicken Curry With Red Peppers Recipe

Name: Fast Chicken Curry With Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chicken stock, 2 teaspoons cornstarch, 1/4 teaspoon salt, 4 teaspoons vegetable oil, and more.

Yes, Fast Chicken Curry With Red Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fast Chicken Curry With Red Peppers

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