Cooking Thursday

Do you like Chinese food?  One of the things I like is Chinese Curry Chicken, but it's not readily available around here.  I found a recipe for it that sounded good, but changed it a little so it would be more like the curry I've gotten in the past.  It was really quite quick and easy to make and was very good!  

Chinese Curry Chicken

1 pound boneless, skinless chicken breasts, cut into thin flat slices
2 tablespoons soy sauce
1 tablespoon corn starch
3 tablespoons canola or olive oil
1 tablespoon curry powder
2 carrots, peeled and cut into thin slivers
1 green pepper, cut into slices
1 small onion, cut into slices
1 teaspoon sesame oil
1 1/2 cups coconut milk (May also use regular white milk)
2 tablespoons corn starch
1/4 cup water
1 teaspoon curry powder
1/2 teaspoon salt

Whisk together soy sauce with 1 tablespoon corn starch, then stir chicken into it and set aside.
Heat canola oil in heavy skillet, then stir in 1 tablespoon curry powder for about 5 seconds.  Add chicken with marinade and cook for about 3 minutes. 
Stir in carrots, green pepper and onion.  Cook for 4-5 minutes until chicken is cooked through and the vegetables begin to soften.
Whisk together the water and 2 tablespoons corn starch.
Heat milk in small saucepan until it just comes to a boil.  Use whisk to stir in the corn starch slurry and simmer until it thickens.  Whisk in the 1 teaspoon curry powder and salt.
Stir sauce into chicken and veggie mix.  Serve over rice.