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Curry Chicken and Vegetables Recipe
Curry Chicken and Vegetables Recipe photo by Taste of Home

Curry Chicken and Vegetables Recipe

Read Reviews (6)
4.5 6
Publisher Photo
A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. "I like to add a dash of red pepper flakes to the stir-fry for extra spice," shares Judie White of Florien, Louisiana.
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional 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 lean meat, 1 vegetable, 1/2 fat.

Directions

  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.
  2. 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.
  3. 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.
Originally published as Curry Chicken in Light & Tasty April/May 2006, p36

Nutritional 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 lean meat, 1 vegetable, 1/2 fat.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Curry Chicken and Vegetables(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 26, 2012

Didn't like the taste was it to bland for me, seemed to be missing something just couldn't figure out what. Won't make it again.

MY REVIEW
Reviewed Dec. 30, 2011

Easy to make & really tasty! We'll make this one again.

MY REVIEW
Reviewed May. 20, 2011

Delishious with the right amount of curry, not too overwhelming, I'm looking forward to making this recipe again

MY REVIEW
Reviewed May. 20, 2011

Delishious with the right amount of curry, not too overwhelming, I'm looking forward to making this recipe again

MY REVIEW
Reviewed Dec. 5, 2010

My husband and I ate this over rice. We were pleasantly surprised! Leaves you satisfied and not heavy feeling like a lot of dinners can. The perfect amount of spice.

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