• 2 Tbsp. corn oil
  • 2 tsp. curry paste
  • 12 oz. boned chicken breasts,
  • skinned and cut in 1/4-inch
  • strips
  • 2 Tbsp. sugar
  • 2 Tbsp. soy sauce
  • 1/4 tsp. salt
  • 1/4 tsp. minced garlic
  • 1 c. broccoli flowerets
  • 1/4 c. salted peanuts
  • hot rice


Blanch broccoli flowerets 1 minute, drain. Heat oil in
large skillet or wok over low heat; add curry paste and cook 1
minute, stirring to combine curry and oil. Turn heat to
medium-high and add chicken, sugar, soy sauce, salt and garlic.
Stir-fry until chicken is done. Stir in Bechamel (recipe
follows). Add broccoli and nuts and cook until just heated
through. Serve over cooked rice.


Bechamel Sauce: 2 Tbsp. butter 2 Tbsp. flour 1/4 tsp. salt dash of white pepper 1 c. milk Melt butter in saucepan over low heat; blend in flour, salt and pepper. Add milk all at once. Cook and stir over medium-high heat until mixture thickens and bubbles. Cook 1

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Submitted 6/13/05.
Source: cookbookd online
Submitted By: LEE.M kAYE