6 oz. boneless chicken breasts
3 tbsp. water or dry white wine
1 tbsp. lemon juice
1 tbsp. sugar
1 sm. clove garlic, minced
1/8 tsp. curry powder
Dash pepper
1/2 tsp. cornstarch
1 tbsp. cooking oil
1 c. broccoli
2 green onions
1 tsp. salad dressing or mayonnaise

Cut chicken into thin strips. Combine water or wine, lemon juice, sugar, garlic, curry powder and pepper. Add chicken, let stand at room temperature reserving marinade. If necessary, add enough water to make 1/4 cup liquid. Add cornstarch. Set aside.

Preheat skillet over high heat, add oil. Stir fry broccoli and green onions and remove from skillet. Add chicken to skillet. Stir fry until tender, push chicken from center of skillet. Return vegetables and stir fry in cornstarch mixture. Cook until heated through. Remove from heat and stir in mayonnaise. Serve over rice. Serves 1.