Cook onion in oil in large skillet or steam-jacketed kettle over medium heat until soft; approximately 2 minutes. Stir in chicken or turkey pieces. Stir-fry until meat is no longer pink, about 5 minutes. Add vegetable stir fry, curry, tumeric and broth. Cook until vegetables are crisp but tender, approximately 5 minutes. 

 

Serve immediately or transfer to steam table pan and hold.

 

Yields: 16 (1 cup) servings.