4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. Soy sauce
1/4 tsp. white pepper
2 med. tomatoes
1 med. onion
2 tbsp. cornstarch
2 tbsp. cold water
2 tbsp. Soy sauce
2 tbsp. vegetable oil
1 c. frozen peas
2 tbsp. vegetable oil
1 tsp. finely chopped gingerroot
1 tbsp. curry powder
1/4 c. chicken broth
1 can (4 oz.) button mushrooms, drained

Cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, the salt, 1 teaspoon Soy sauce and the white pepper in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 20 minutes.

Cut tomatoes into 1/2-inch slices. Cut onion into 8 pieces. Mix 2 tablespoons cornstarch, 2 tablespoons water and 2 tablespoons Soy sauce. Heat wok or 12-inch skillet until very hot. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add chicken and peas; stir-fry until chicken turns white. Remove the chicken and peas from wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add onion and gingerroot; stir-fry until gingerroot is light brown. Add tomatoes and the curry powder; stir-fry 30 seconds. Add chicken and peas; stir-fry 1 minute. Stir in broth; heat to boiling. Cover and boil 1 minute. Stir in cornstarch mixture; cook and stir about 10 seconds or until thickened.