Ingredients
- 2 tsp. curry powder
- ½ tsp. oregano
- 1 Tbsp. cornstarch
- ½ tsp. salt
- 1 lb. boneless, skinless chicken breasts, cubed
- 1½ Tbsp. canola oil, divided
- 2 bell peppers, coarsely chopped
- 2 large carrots, thickly sliced
- 1 red onion, coarsely chopped
- 5 cloves garlic, thinly sliced
- ¼ tsp. cayenne pepper, or to taste
- 2 tsp. lime juice
- ½ cup finely chopped fresh mint
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Instructions
- Mix together curry powder, oregano, cornstarch, and salt. Toss with chicken to coat.
- Preheat ½ tablespoon oil in a large skillet over high heat. When oil simmers, add vegetables and cayenne pepper. Cook, stirring, until vegetables begin to brown (6-8 minutes). Transfer to a bowl and set aside.
- Reduce heat to medium-high and add remaining 1 tablespoon oil to pan. Add coated chicken and cook, stirring, until cooked through (5-7 minutes). Stir in vegetables, lime juice, and mint and cook until heated through (1 minute).
- Serve immediately.