Curry Chicken

By Totlxtc

Ingredients

• 1 * 1 tablespoon cornstarch
• 2 * 2 teaspoons curry powder
• 1/8 * 1/8 teaspoon crushed red pepper flakes
• 1 * 1 cup reduced-sodium chicken broth
• 1 * 1 tablespoon reduced-sodium soy sauce
• 1 * 1 pound boneless skinless chicken breasts, cut into cubes
• 2 * 2 teaspoons canola oil, divided
• 1 * 1 cup sliced fresh carrots
• 2 * 2 garlic cloves, minced
• 3 * 3 cups fresh broccoli florets
• 4 * 4 green onions, thinly sliced

Details

Servings 4

Preparation

Step 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 large nonstick skillet 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.
* 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.
* 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. Yield: 4 servings.


Nutrition Facts: 1 cup equals 194 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 389 mg sodium, 10 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1 vegetable, 1/2 fat.