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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. I like to add a dash of red pepper flakes to the stir-fry for extra spice, shares Judie White of Florien, Louisiana. 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 |
Directions:
1. 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. 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. 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. Yield: 4 servings.
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