Thai Chicken Curry Stir fry

2/3 cup milk (I use skim)
2 tbsp fresh cilantro
1 tbsp soy sauce (I used tamari)
2 tsp cornstarch
1 tsp curry powder
¼ tsp crushed red pepper
1 pound chicken breast
1 green sweet pepper, sliced
1 red sweet pepper, sliced
1 small jalapeno or Serrano chili pepper, diced
1 cup shiitake mushrooms, stems removed
3 green onions, chopped
2 tsp oil (I used peanut oil)

In a small bowl toss in milk, cilantro, soy sauce, cornstarch, curry powder, crushed red pepper and salt. Stir together and set aside. Cut chicken into strips then in a large skillet toss in a tbsp of oil. Toss in the green, red peppers and the jalapeno and cook for 2 minutes. Toss in the mushrooms and green onions and cook until vegetables are crisp and tender about 2 minutes. If you want to use one pan you can removed the veggies and cook the chicken in the same pan. I like to cook the chicken separately. If you do this add some oil and cook chicken until it is no longer pink. Now stir in the sauce until it is thick and bubbly. Add the cooked veggies and coat with the sauce, about 1 minute. Serve immediately with noodles or rice. I like to start the rice or noodles at the beginning.

Note- If you want you can use a non-stick cooking spray to coat the pans. Never spray a hot skillet or wok with a non sticking spray. I do not use the spray on my cooking pans because it leaves a yellow film around the pan over time. However, they are a good alternative for those who are trying to lower their cholesterol or who have heart issues.

This dish is lowfat and high in fiber.