• 10 mL (2 teaspoons) olive oil
• 625 g (1 1/4 lb) skinless, boneless chicken breasts, cut in strips
• 250 mL (1 cup) thinly sliced carrots
• 500 mL (2 cups) julienned green peppers
• 45 mL (3 tablespoons) curry paste
• 250 mL (1 cup) chicken bouillon
• 1 garlic clove, minced
• 1 mL (1/4 teaspoon) black pepper
• 60 mL (1/4 cup) water
• 15 mL (1 tablespoon) cornstarch

1. In a non-stick skillet, heat 5 mL (1 teaspoon) oil over high heat. Add chicken strips and cook for 5 to 6 minutes, or until golden on all sides. Remove from pan and reserve.
2. Pour remaining oil into the same skillet and heat over medium-high. Add carrots and peppers, and cook for 3 minutes. Add curry paste and cook, stirring, for 1 minute or until the ingredients are well blended. Return chicken to skillet.
3. Add bouillon, garlic and black pepper, and bring mixture to a boil. Reduce heat to medium-low and allow to simmer for 5 to 6 minutes, or until chicken is cooked and vegetables are tender-crisp. Blend water and cornstarch in a small bowl. Stir into chicken mixture and cook for 1 to 2 minutes, or until sauce thickens.

Serves: 4
Accompaniment: Serve with rice or rice noodles. For a more exotic flavour, cook the rice in low-fat coconut milk.