Chicken Curry Stir-fry

12 ozs. skinless boneless chicken breast

2/3 cup milk

2 Tbsps. snipped fresh cilantro

1 Tbsp. soy sauce

2 tsps. corn -starch

1 tsp. curry powder

½ tsp. coconut flavouring (optional)

¼ tsp. crushed red pepper

1/8 tsp. salt

            Cooking oil for stir- frying

1 large green pepper cut into 1 inch pieces

1 fresh jalapeno or Serrano chilli pepper, seeded and finely diced

1 cup sliced fresh shitake mushrooms (stems removed)

3 green onions cut into 1-inch pieces

2 tsps. cooking oil

3 cups hot cooked Chinese egg noodles or rice.

1.     Cut chicken into thin bite- size strips. Set aside

2.     For sauce, in a small bowl stir together milk, snipped cilantro, soy sauce, corn-starch, curry powder, coconut flavouring (if desired), crushed red pepper, and salt. Set aside

3.     Preheat wok and oil over medium heat. Stir- fry peppers, in wok for 2 minutes. Add mushrooms and green onions; stir- fry about 2 minutes more until vegetables are tender crisp. Remove vegetables from wok.

4.     Pour more cooking oil into hot wok. Add chicken. Stir- fry for 2 to 3 minutes or until no longer pink.

5.     Push chicken to the centre of the wok.

6.     Stir sauce. Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately with hot cooked noodles or rice. Makes 4 servings.