Easy Chicken & Broccoli Thai Curry - Quick & Healthy Recipe

INGREDIENTS

1/2 cup fat-free reduced-sodium chicken broth 2 teaspoons cornstarch 2 teaspoons reduced-sodium soy sauce 1‑1/2 teaspoons curry powder 1/8 teaspoon red pepper flakes Nonstick olive oil cooking spray 3 green onions, sliced 2 cloves garlic, minced 2 cups broccoli florets 2/3 cup sliced carrot 1‑1/2 teaspoons olive oil 6 ounces boneless skinless chicken breasts, cut into bite-size pieces 2/3 cup hot cooked rice, prepared without salt

PREPARATION:

1. Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes. Set aside.
2. Spray nonstick wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add green onions and garlic; stir-fry 1 minute. Remove from wok.
3. Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok.
4. Add oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until cooked through. Stir broth mixture; add to wok. Cook and stir until broth mixture comes to a boil and thickens slightly. Return all vegetables to wok. Heat through. Serve over rice.

This recipe appears in: Thai NUTRITIONAL INFORMATION: Fiber 5 g Carbohydrate 27 g Cholesterol 57 mg Saturated Fat 1 g Total Fat 6 g Calories from Fat 20 % Calories 273 Protein 28 g Sodium 308 mg DIETARY EXCHANGE: Meat 3 Vegetable 2 Starch 1