Curry Chicken And Vegetables

• 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

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
2. 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.
3. 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.
4. 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.

cornstarch, curry powder, red pepper, chicken broth, soy sauce, chicken breasts, canola oil, carrots, garlic, fresh broccoli florets, green onions

Taken from www.tasteofhome.com/recipes/curry-chicken-and-vegetables/ (may not work)