I have a client whose children don't care for sweet peppers, so I thought I'd give this a whirl. It turned out really great, and my first child found only one piece just a bit too spicy to finish.
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 c. finely sliced zucchini (I used my ceramic slicer from Epicure)
1 small yellow onion, sliced thinly
3 garlic cloves, sliced thinly
1.5 tbsp olive oil
1 tbsp yellow curry powder
1/2 tsp sea salt
1-2 sprigs fresh basil (or dried, about a tsp)
1 tbsp cornstarch
1/2 c. chicken broth
1-2 tbsp coffee cream (I use half and half)
Prepare everything before starting to cook.
Set your olive oil, onions, garlic, and chicken in a skillet and turn the heat to medium-high. Allow to cook until the chicken is slightly cooked, then add the spices and zucchini. Cook on low, stirring occasionally, until the zucchini starts to soften and separate from the other pieces.
Stir in the cornstarch and chicken broth, and increase heat. When boiling and thickened, allow to simmer on low until the chicken is completely cooked through, only another few minutes. Turn off the heat, and add the cream. Serve with rice. I served ours with brown basmati. Unfortunately, there are no leftovers for lunch tomorrow!
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.