2 tbsp. corn oil
2 tsp. curry paste
12 oz. boned skinless chicken breasts, cut in 1/4 inch strips
2 tbsp. sugar
2 tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. minced garlic
Bechamel Sauce
1 c. broccoli florets, blanched 1 minute and drained
1/4 c. salted peanuts
Hot cooked rice

Heat oil in large skillet or wok over low heat. Add curry paste and cook for 1 minute, stirring to combine oil and curry. Turn heat to medium high and add chicken, sugar, soy sauce, salt, and garlic. stir fry until chicken is done. stir in Bechamel. Add broccoli and peanut and cook just until heated through. Serve with rice. Makes 2 servings.

BECHAMEL SAUCE:

Melt 2 tablespoons butter in saucepan over low heat. Blend in 2 tablespoons all purpose flour, 1/4 teaspoon salt, and dash of white pepper. Add 1 cup milk all at once. Cook and sir over medium high heat until mixture and bubbles. Cook 1 minute more.