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Thai Curry Stir Fry Recipe

by CookEatShare Cookbook

Ingredients

1/2 c. fat-free, reduced-sodium chicken broth 2 tsp. cornstarch 1-1/2 tsp. curry pwdr 2 tsp. reduced-sodium soy sauce 1/8 tsp. red pepper flakes nonstick extra virgin olive oil cooking spray 3 green onions, sliced

2 cloves garlic, chopped 2 c. broccoli florets 2/3 c. sliced carrot 1-1/2 tsp. extra virgin olive oil 6 ounces boneless skinless chicken breast, cut into bite-size pcs 2/3 c. warm cooked rice, prepared without salt

Directions

1. Stir together broth, cornstarch, curry pwdr, soy sauce and red pepper. Set aside.
2. Spray nonstick wok or possibly large nonstick skillet with cooking spray. Heat over medium-high heat. Add in onions and garlic; stir-fry 1 minute. Remove from wok.
3. Add in broccoli and carrot to wok; stir-fry 2 to 3 min or possibly till crisp-tender. Remove from wok.
4. Add in oil to warm wok. Add in chicken and stir-fry 2 to 3 min or possibly till no longer pink. Stir broth mix. Add in to wok. Cook and stir till broth mix comes to a boil and thickens slightly. Return all vegetables to wok. Heat through.
5. Serve remaining chicken mix with rice.

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