1 lb. boneless chicken breast, sliced into very thin 1-inch pieces, against grain of meat
1/4 c. soy sauce
1 sm. onion, diced
2 tbsp. cooking oil
2 tsp. curry powder
3 scallions, biased sliced
1 (4 oz.) can sliced mushrooms
1/2 c. celery, biased sliced
1 tbsp. cornstarch
1/2 c. chicken broth or water

Marinate chicken in soy sauce for approximately 20 minutes. Mix cornstarch with broth or water and set aside. Heat oil in pan, add curry and onion, stir fry until onions is translucent. Add chicken and stir fry for approximately 3 minutes until chicken is cooked; remove chicken from pan and set aside.

Stir fry scallions, celery, and mushrooms until tender. Return chicken to pan and add cornstarch mixture, cook and stir until thick and bubbly. Serve with rice. Serves 4.