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Curry Chicken and Vegetables Recipe

Curry Chicken and Vegetables Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 194 calories, 5g fat (1g saturated fat), 63mg cholesterol, 389mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 26g protein Diabetic Exchanges: 3 lean meat, 1 vegetable, 0 fat.

Reviews for Curry Chicken and Vegetables

Sort By :
MY REVIEW
minnie
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
annaf27
Reviewed Dec. 30, 2011

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

MY REVIEW
fabflo72
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
fabflo72
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
lenavoth
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."

MY REVIEW
z0mbina80
Reviewed Jul. 7, 2010

"Wonderful! I live in Japan where curry is a common meal and I've tried many different variations at home. This one is a nice mild blend.. I'll definitely make this again, frequently lol. I know its a winner when even my kids want seconds :)"

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Wine Pairings

Medium-Bodied White Wine

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