Ingredients:
2 boneless chicken breasts
2 medium potatoes
1/2 cup green peas
1 small onion
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons vegetable oil
1 teaspoon salt
1 teaspoon curry powder (mild or spicy)
vegetable oil for stir frying

Sauce:
1/2 cup cold water
1 tablespoon cornstarch
1 tablespoon Lee Kum Kee coconut flavored curry sauce
1 table spoon sugar
1/2 teaspoon salt

Preparation:
1. Wash, peel and cut potatoes into small chunks. Boil in water for about 10 minutes. Drain, set aside.
2. Slice chicken breast into small bite size strips. Mix in cornstarch, sugar, vegetable oil, salt and curry powder. Set aside.
3. Peel and slice onion into 2" strips.
4. Rinse green peas.
5. Dissolve 1 tablespoon cornstarch in 1/2 cup cold water, mix in coconut curry sauce, sugar and salt.

Cooking instructions:
1. Heat a little oil in wok and stir-fry green peas about 30 seconds. Remove, set aside.
2. Heat 1 tablespoon oil in wok, stir-fry onions about 2-3 minutes, then add sliced chicken breast. Stir-fry until chicken is done.
3. Add potatoes and peas.
4. Re-mix sauce and pour over chicken and potatoes. Mix well and cook another 2-3 minutes until all the ingredients have blended together.
5. Adjust with a little more sugar, salt or curry powder to desired flavor.

Makes 6 servings.