- Put 2 tsp. oil and diced chicken in a non-stick saute pan.
- Cook chicken until browned and done, then add chicken broth, yogurt, curry powder, and cornstarch, stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes. While chicken is cooking, put 2 tsp oil, mushrooms, bell pepper, and snow peas into a second skillet.
- Cook until vegetables are tender.
- Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken mixture.