Leftover Grilled Chicken Curried Stir-Fry

(Makes 1 serving, if you have a lot of leftovers, increase amounts to make as many servings as you'd like.)

1 leftover grilled chicken breast (boneless, skinless)
about 1 cup leftover asparagus, cut in small pieces
about 1 cup red, yellow, or orange bell pepper, cut in 1 inch pieces
1/4 cup chicken stock
1/2 tsp. curry powder or paste (I used Thai Kitchen Red Curry Paste)
1 tsp. cornstarch (or you can use arrowroot starch for less carbs)
1 - 1 1/2 T peanut oil (depending on your pan)
2 large garlic cloves, sliced
purchased cilantro chutney for serving (optional, but highly recommended)

Cut chicken breast into small pieces. Cut up bell pepper and asparagus. into same size pieces. Mix chicken stock and curry paste. Heat in pan or microwave about 3 minutes. Let cool slightly, then whisk in cornstarch.

Heat wok or pan until very hot (about 2 minutes), add oil, heat about 30 seconds more more, add garlic cloves and stir fry about 1 minute, then remove. (This is called "seasoning the oil." Be sure not to let the garlic brown or it will give the oil a bitter taste.)

Add bell pepper and stir fry about 3 minutes, stirring constantly and cooking over very high heat, the wok should be almost smoking. Add asparagus (or other cooked vegetable of your choice) and cook 1-2 minutes. Add chicken and cook 1-2 minutes more.

Reduce heat to medium and add sauce mixture. Stir fry about 3 minutes, until sauce is slightly thickened and vegetables and chicken are well coated with sauce. Serve hot, with cilantro chutney if desired.

This printable recipe from KalynsKitchen.com.