6 oz. boneless chicken breast
3 tbsp. water or dry white wine
1 tbsp. lemon juice
1 tsp. sugar
1 sm. clove garlic, minced
1/8 tsp. curry powder
1/2 tsp. cornstarch
1 tbsp. cooking oil
1 c. broccoli flowerets
2 green onions, cut into 1/2" pieces
1 tbsp. mayonnaise or salad dressing
Hot cooked rice with a dash of turmeric

Cut chicken into thin strips; marinate for 1/2 hour in water or wine, lemon juice, sugar, garlic, and curry powder. Drain chicken keeping marinade. Add enough water to have 1/4 cup marinade. Add cornstarch; stir; set aside.

In a medium skillet, heat oil on high heat; stir-fry broccoli and onions for 1 1/2 minutes and remove from skillet.

Add chicken to hot skillet. Stir-fry for 2 minutes or until tender. Add vegetables and stir in cornstarch mixture. Cook 1 more minute. Remove from heat; add mayonnaise. Serve over hot rice. Makes 1 serving.

Hint: Recipe is very easy to double or quadruple and takes same cooking time. Serving over rice pilaf makes it delightful. To make it healthier, make sure to get all of the skin and fat off the chicken and halve the mayonnaise.