|Whole chicken breasts||1 1⁄2 Pound, skinned and boned (2 Medium Sized)|
|Curry powder||1 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Celery stalks||3 , thinly bias sliced to make 1 1/2 cups|
|Onion||1 Medium, cut into thin wedges|
|Cherry tomatoes||8 , halved|
|Peanuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Cut chicken into 1-inch pieces.
For sauce, stir together cornstarch, curry powder, bouillon granules, thyme, and 1 1/4 cups cold water.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add celery and onion; stir-fry about 3 minutes or till celery is crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry about 3 minutes or till done.
Stir-fry remaining chicken about 3 minutes.
Return all chicken to the wok.
Push chicken from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cover and cook for 1 minute.
Stir peanuts and raisins into the chicken mixture.
Serve immediately atop hot cooked couscous or rice.
If desired, pass condiments.