Curry Chicken And Vegetable Stir-Fry - cooking recipe

Ingredients

3 Tbsp. vegetable oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, coarsely chopped
3 to 4 tsp. curry powder
1 (16 oz.) pkg. frozen American Mixture New England Style peas, potatoes and carrots, thawed
1 tsp. sugar
salt and pepper to taste

Preparation

Heat oil in wok or large skillet until hot.
Add chicken, onion and curry powder.
Stir-fry until chicken turns white, about 2 to 3 minutes.
Add vegetables, sugar and broth; continue cooking until vegetables are just tender, about 3 to 4 minutes.
Season with salt and pepper.
(Do not overcook.)
Serve over rice. Yields 6 servings.