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Curry Chicken and Vegetables

 Curry Chicken and Vegetables
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.
4 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.

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Curry Chicken and Vegetables (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer