2 lg. whole chicken breasts, skinned & boned (about 1 lb. boneless)
2 tbsp. cornstarch
1/4 tsp. paprika
1/4 c. salad oil
1 1/2 c. broccoli florets
1/2 c. fresh mushrooms, sliced
1 sm. green pepper, cut in strips
1 sm. onion, thinly sliced
1 1/2 c. no-salt-added vegetable juice
1 tsp. curry powder
Cooked rice
Chutney, chopped

With sharp knife, slice chicken crosswise in 1/4-inch wide strips. In medium bowl, combine cornstarch and paprika. Coat chicken with cornstarch mixture; set aside. In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry (stirring quickly and frequently) broccoli, mushrooms, green pepper and onion until vegetables are tender-crisp, about 3 to 5 minutes. Remove vegetables to medium bowl. To remaining oil in skillet, stir-fry chicken mixture until tender, about 5 minutes. Return vegetable mixture to skillet; stir in vegetable juice and curry. Heat through; stirring occasionally. Serve over hot cooked rice with chutney. Makes 4 cups or 4 servings.