Ingredients
1lbchicken breasts,boneless, skinless
2tbspsoy sauce,Kikkoman brand
1tbspcornstarch
3tbspcanola oil
1tbspcurry powder
2carrots,peeled, cut in ¼-inch slices
1green bell pepper,cut into slices
½yellow onion,sliced
1tspsesame oil
1tspsugar
Preparation
Cut the chicken into thin, flat slices.
Combine the soy sauce and cornstarch, then add in the chicken. Set aside.
Add the canola oil to a heavy skillet or wok, then heat on medium-high heat.
Add the curry powder, then stir with the spatula for 5 seconds until aromatic.
Add in the chicken with the marinade.
Cook for a couple of minutes, then add in the carrots, bell pepper and onions.
Cook for an additional 2 to 3 minutes until the vegetables are just barely soft and the chicken is just cooked through.
Add in the sesame oil and sugar, then mix well, cooking for an additional 30 seconds.
Serve warm, and enjoy!
