1/2 lb boneless chicken breast, sliced
2 tbsp cooking oil
1/4 cup sliced onion
1/4 cup sliced carrot
2 tbsp chicken broth
2 tbsp curry paste
1/2 tsp cornstarch, dissolved in 1 tsp of water (optional)
Marinade:
1 tsp soy sauce
1 tsp cornstarch
1 tsp rice wine or dry sherry
1 tsp sugar
1/2 tsp salt
1/4 tsp white pepper

Curry Chicken

1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
2. Heat oil in a pot until hot. Add onion and carrot; stir-fry for 30 seconds. Add chicken and stir-fry for 30 more seconds.
3. Add broth and curry paste. Cook for 8-10 minutes. Thicken sauce with cornstarch solution if desired.
   Serves: 4-6
   Preparation time: 15-20 minutes