Makes: 3-4 servings
Ingredients 3 /4 pound boneless, skinless chicken breasts, cut into 1 /2-inch pieces 3 tablespoons vegetable oil, divided 1 small red bell pepper, cut into 1 /2-inch pieces 1 /4 cup minced onion 1 tablespoon all-purpose flour 1 tablespoon curry powder 11 /2 cups Pearl® Organic Soymilk Creamy Vanilla 3 /4 teaspoon salt Hot cooked rice Condiments: cashews, raisins, toasted coconut
Method
1. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over medium-high heat 2 minutes. Add bell pepper and stir-fry 2 minutes longer; remove.
2. Reduce heat to medium-low; heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 2 minutes.
3. Stir in flour and curry powder; cook 1 minute. Gradually stir in soymilk and salt. Bring to boil, stirring constantly. 4. Add chicken mixture; cook and stir until heated through.
5. Serve over rice and top with condiments.
