2 whole lg. chicken breasts
1 1/2 lb. asparagus
4 med. green onions
2 med. red or green peppers
Salad oil
2 tsp. curry powder
3/4 tsp. sugar
Salt
1/4 c. milk
1 tsp. all purpose flour
Water

Cut chicken into 1/8 inch strips. Trim asparagus. Cut green onions into 2 inch pieces. Cut peppers into thin strips. Cook onions and peppers in 10 inch skillet with tablespoons oil. Set aside. Cook chicken in oil until tender and no longer pink. Reduce heat to medium. Return onions and peppers to skillet. Add curry, sugar, 1 teaspoon salt; cook 1 minute. In a cup mix milk, flour and 1/2 cup water. Gradually stir into skillet. Cook until slightly thick. Keep warm. Serve with cooked asparagus. Makes 4 servings, 245 calories.