Chicken Curry Strips

Method

1. Cut the chicken breast into thin strips.
2. Cut the bell pepper in half, remove stem and seeds, then cut into pieces the same size as the chicken strips.
3. Coarsely chop the onion.
4. Heat a drizzle of extra virgin olive oil in a wok or pan.
5. Add the onion and sauté until it becomes translucent and lightly golden.
6. Add the bell pepper pieces and stir-fry for about 2 minutes, then remove the peppers from the pan and set aside.
7. Add the chicken strips to the same pan and cook for 5–6 minutes, stirring, until they are white and sealed on all sides.
8. Add 2 teaspoons of curry powder to the pan and pour in a little water to help dissolve it.
9. Return the bell pepper pieces to the pan.
10. Season with soy sauce to taste (this replaces salt) and freshly ground black pepper.
11. Continue cooking until a creamy sauce forms (no flour is needed).
12. Adjust seasoning with more soy sauce or a pinch of salt if needed, then serve immediately.