Directions:
- Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
- Spray wok or large skillet with cooking spray; heat over medium high heat.
- Add onions and garlic and stir-fry for 1 minute; remove from wok.
- Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
- Add oil to hot wok.
- Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
- Stir broth mixture and add to wok.
- Cook and stir until broth mixture comes to a boil and thickens slightly.
- Return all vegetables to to wok and heat through.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.77 Kcal (623 kJ) | ||
| Calories from fat | 54.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 9% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 694.44mg | 29% | |
| Potassium | 580.9mg | 12% | |
| Total Carbs | 18.65g | 6% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 6.63g | 13% | |
| Vitamin C | 91.5mg | 153% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.9mg | 10% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 61.38 Kcal (257 kJ) | ||
| Calories from fat | 22.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 9% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 2% | |
| Sodium | 286.52mg | 29% | |
| Potassium | 239.67mg | 12% | |
| Total Carbs | 7.69g | 6% | |
| Sugars | 2.09g | 20% | |
| Dietary Fiber | 2.13g | 21% | |
| Protein | 2.73g | 13% | |
| Vitamin C | 37.8mg | 153% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.8mg | 10% | |
| Calcium | 35.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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