Herb'S Curry Chicken Stir-Fry - cooking recipe

Ingredients

2 skinless, boneless chicken breasts, cubed
1 tsp. curry powder
1 c. boiling water
1 pkg. frozen Chinese or Japanese vegetables
corn oil
soy sauce

Preparation

Cut chicken into 1-inch cubes.
Mix curry powder with boiling water.
Marinate cubes in water/curry mixture for 20 minutes.
Add 3 tablespoons of cooking oil and 1 teaspoon of soy sauce to wok and heat until soy sauce bubbles.
Drain and discard water from chicken.
Add chicken to oil mixture in wok.
Stir and brown chicken on high heat for 5 minutes.
Lower heat; cover and simmer until cooked through.