Curry Chicken And Vegetables Recipe

Ingredients

1 tablespoon cornstarch2 teaspoons curry powder1/8 teaspoon crushed red pepper flakes1 cup reduced-sodium chicken broth1 tablespoon reduced-sodium soy sauce1 pound boneless skinless chicken breasts, cut into cubes2 teaspoons canola oil, divided1 cup sliced fresh carrots2 garlic cloves, minced3 cups fresh broccoli florets4 green onions, thinly sliced

Preparation

In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm.

In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer.

Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.