Debs Best Recipes  

• 2 T cornstarch
• 1 medium onion, sliced
• 1 t curry powder
• 1 796 ml can stewed tomatoes
• ½ t thyme
• 450 gm chicken breasts cut into thin strips
• 2 T oil, divided
• 1 green pepper, slivered

Combine cornstarch, curry powder and thyme and spread on a large square of waxed paper. Lay chicken strips onto mixture and flip to coat the strips on both sides. Heat 1 tbs oil in large frying pan over medium heat.

Saute green pepper and onion for 3 minutes until tender.Remove from pan.

Add remaining oil to pan; saute chicken until browned.

Return vegetables to pan along with tomatoes. Bring to a boil then reduce heat to simmer, uncovered, for 10 to 15 minutes or until sauce is slightly thickened and chicken is tender.