Fast chicken Curry with Red Peppers Recipe

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Ingredients:

Serving

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

Directions:

Combine stock, cornstarch and salt; set aside.
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.
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 a boil.
Cook, stirring, for 1 minute or until thickened.
Add chicken and onions; cook, stirring for 2 minutes or until heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	238.33 Kcal (998 kJ)
Calories from fat	98.23 Kcal
		% Daily Value*
Total Fat	10.91g	17%
Cholesterol	68.69mg	23%
Sodium	629.22mg	26%
Potassium	580.9mg	12%
Total Carbs	10.53g	4%
Sugars	5.1g	20%
Dietary Fiber	2.18g	9%
Protein	25.51g	51%
Vitamin C	108.2mg	180%
Iron	0.6mg	3%
Calcium	21.1mg	2%

Amount Per 100 g
Calories	85.48 Kcal (358 kJ)
Calories from fat	35.23 Kcal
		% Daily Value*
Total Fat	3.91g	17%
Cholesterol	24.64mg	23%
Sodium	225.68mg	26%
Potassium	208.35mg	12%
Total Carbs	3.78g	4%
Sugars	1.83g	20%
Dietary Fiber	0.78g	9%
Protein	9.15g	51%
Vitamin C	38.8mg	180%
Iron	0.2mg	3%
Calcium	7.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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