Thai Curry Stir-Fry

• 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

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.

chicken broth, cornstarch, soy sauce, curry powder, red pepper, nonstick olive oil, green onions, garlic, broccoli florets, carrot, olive oil, chicken, rice

Taken from www.food.com/recipe/thai-curry-stir-fry-342790 (may not work)