Name: Curry Chicken and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tablespoon cornstarch -; 2 teaspoons curry powder -; 1/8 teaspoon crushed red pepper flakes -; 1 cup reduced-sodium chicken broth -; 1 tablespoon reduced-sodium soy sauce -; 1 pound boneless skinless chicken breasts, cut into cubes -; 2 teaspoons canola oil, divided -; 1 cup sliced fresh carrots -; 2 garlic cloves, minced -; 3 cups fresh broccoli florets -; 4 green onions, thinly sliced -

Ingredients for - Curry Chicken and Vegetables

1. 1 tablespoon cornstarch

2. 2 teaspoons curry powder

3. 1/8 teaspoon crushed red pepper flakes

4. 1 cup reduced-sodium chicken broth

5. 1 tablespoon reduced-sodium soy sauce

6. 1 pound boneless skinless chicken breasts, cut into cubes

7. 2 teaspoons canola oil, divided

8. 1 cup sliced fresh carrots

9. 2 garlic cloves, minced

10. 3 cups fresh broccoli florets

11. 4 green onions, thinly sliced

How to cook deliciously - Curry Chicken and Vegetables

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.