Cut “chicken” strips in halves place in a medium bowl. Add curry powder, cayenne pepper, and salt. Set aside.

Make chicken broth by stirring chicken-style seasoning in cold water, then add cornstarch; mix well.

Heat oil in large skillet, add onion and garlic, sauté until tender. Add chicken, broth mixture, tomato paste, and vegetables. Bring to a boil over high heat.

Reduce heat to medium, simmer covered until vegetables are tender and broth thickens.

Add cilantro and stirring occasionally, about 3-5 minutes.