2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 1/2 teaspoons chicken bouillon granules
1 small onion, chopped
1 small red bell pepper, chopped
1 medium head cabbage, shredded
2 tablespoons water
1/2 cup sliced carrots
salt and pepper to taste
1 tablespoon curry powder
Heat oil in a large saucepan over medium heat. Stirring constantly, place chicken pieces in oil, and cook about 2 minutes. Reduce heat, add bouillon, onions, bell pepper, cabbage and water. Simmer 10 minutes, stirring occasionally, until chicken is no longer pink and water is evaporated.
In a medium skillet over medium heat, heat mustard over medium heat. Reserve 1 tablespoon of sauce, and mix in bouillon seasoning and curry powder. Stir fry chicken pieces on all sides for about 3 minutes on each side. Serve the chicken vegetable on conti