2 tbsp. oil
1/2 tsp. salt
1 sm. onion, chopped
1 to 2 tbsp. curry powder
1 1/2 c. chicken broth
1 (10 oz.) pkg. frozen peas, partially thawed
2 tsp. cornstarch, dissolved in 1/4 c. unsweetened pineapple juice
1 1/2 c. cooked chicken, diced
2 c. hot cooked rice

Heat oil with salt in wok. Add onion. Stir-fry about 30 seconds. Stir in curry powder. Slowly pour in broth, stirring as needed. Bring to a boil. Add peas and cover. Simmer for 2 minutes. Stir dissolved cornstarch into simmering broth until sauce thickens. Add diced chicken. Cook, stirring until heated. Serve over hot cooked rice. Makes 4 servings.