4 skinless, boneless chicken breast halves
1/2 cup chicken curry paste
1/4 cup vegetable oil
1 tablespoon red wine vinegar
1/8 cup chicken bouillon granules
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon finely chopped fresh ginger root
3 tablespoons chicken bouillon powder
1 cup fresh lemon juice
1 lemon, juiced
Place chicken and curry paste in a saucepan, and cook over medium heat until chicken is tender.
Heat olive oil in a microwave-safe dish in a small, microwave-safe bowl. Pierce chicken with a fork and place in skillet with cooking oil. Saute chicken until no longer pink and juices run clear, about 15 minutes. Drain chicken pieces and set aside. Heat vegetable oil in a large saucepan. Brown thighs on all sides, and cut into cubes.
Heat lemon juice in a small saucepan over low heat. Stir in chicken pieces and saute aromatically until golden. Remove from heat, and stir lemon juice into chicken portions. Garnish with fresh lemon juice. Slice chicken breasts into large pieces. Heat remaining olive oil in a microwave-safe dish in a medium, microwave-safe bowl or bowl. Heat skillet or pan on medium/high heat. Spoon lemon juice mixture over chicken. Season with ginger, salt, sugar, chicken bouillon powder, lemon juice and lemon juice.
Microwave breast pieces for 2 minutes, stirring frequently. Transfer chicken to medium bowl or bowl to be cooked in early. Drain chicken pieces, reserving juices, marinade and remaining cooking oil. Use a spatula to smooth out breast pieces.
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