2 c. long grain rice
1 lb. boneless, skinless chicken breasts
1 tsp. salt
1 tsp. cornstarch
1 whole onion, sliced
4 tbsp. cooking oil
2 tbsp. curry paste (more if using curry powder)
1 tbsp. sherry
1 c. frozen peas

Cook rice, set aside. Mix cubed and bite sized chunks of chicken with salt and cornstarch and 1/2 teaspoon oil. Heat 1 1/2 teaspoon oil in wok or electric frying pan at 350 degrees. Stir fry onion 1 minute, remove, set aside. Heat 3 tablespoons oil in wok, pour in curry paste, stir fry 1 minutes. Turn up to 400 degrees. Pour in chicken, stir fry 1 minute. Add onion and sherry. Stir fry 1 minute. Add rice and peas, toss lightly. Cover, cook 20 minutes at 200 degrees. Toss again and serve.