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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Easy and quick recipe from Thai Cooking and More Ingredients:
1/2 cup chicken broth |
2 teaspoons cornstarch |
2 teaspoons soy sauce |
1 1/2 teaspoons curry powder |
1/8 teaspoon red pepper flakes |
nonstick olive oil flavored cooking spray |
3 green onions, sliced |
2 garlic cloves, minced |
2 cups broccoli florets |
2/3 cup sliced carrot |
1 1/2 teaspoons olive oil |
2 chicken breast halves, cut into bite size pieces |
hot cooked rice |
Directions:
1. Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
2. Spray wok or large skillet with cooking spray; heat over medium high heat.
3. Add onions and garlic and stir-fry for 1 minute; remove from wok.
4. Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
5. Add oil to hot wok.
6. Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
7. Stir broth mixture and add to wok.
8. Cook and stir until broth mixture comes to a boil and thickens slightly.
9. Return all vegetables to to wok and heat through.
10. Serve with rice.
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