2 tbsp. corn oil
2 tsp. curry paste
12 oz. boned, skinless chicken breasts, cut in 1/4" strips
2 tbsp. sugar
2 tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. minced garlic
Bechamel sauce
1 c. broccoli flowerettes, blanched 1 minute & 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 peanuts and cook just until heated through. Serve with rice.

Makes 4 servings.

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