8 skinny chicken breast halves, cut into bite-sized pieces, OR
use 2 rotisserie chickens
1/4 cup olive oil (50 mL)
1 tsp salt (5 mL)
1/4 tsp black pepper (1 mL)
2 garlic cloves, crushed
2 tbsp olive oil (25 mL)
1/2 cup chopped onion (125 mL)
1 green pepper, chopped
1/2 cup chopped green onion (125 mL)
1/4 cup tomato paste (50 mL)
1 tbsp curry powder (15 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
2 tsp dried parsley (10 mL)
1 tsp dry crushed red pepper (5 mL)
1 cup water (125 mL)
2 tbsp seedless raisins (25 mL) (You can leave the raisins out.)
1 envelope chicken bouillon (15 mL)
1/4 cup slivered almonds, (50 mL)
(optional - I usually leave this out)
In wok or electric frying pan, heat 1/4 cup (50 mL) olive oil and stir-fry chicken until turning white. Sprinkle chicken with salt and pepper and add garlic. Stir-fry a little longer. Set aside.
In 2 tbsp (25 mL) olive oil, stir-fry onion until soft. Add green pepper and green onion; stir-fry 2 minutes. Stir in tomato paste, curry powder, cornstarch, OR arrowroot powder and parsley. Add chicken. Stir in water, raisins and chicken bouillon. Stir until sauce begins to thicken, reduce heat and simmer 15 minutes. Add almonds in last 5 minutes, if using.
Serve with Microwave Peach Chutney (see below), Splendid Low-Carbing, page 102 and a sprinkle of unsweetened coconut, if desired. This is delicious on Cauli-fried Rice.
Nutritional Analysis: Yield: 8 servings, 1 serving: 271.3 calories; 31.6 g protein; 12.6 g fat; 6.0 g carbs