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.
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
Reviews
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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.
Easy to make & really tasty! We'll make this one again.
Delishious with the right amount of curry, not too overwhelming, I'm looking forward to making this recipe again
Delishious with the right amount of curry, not too overwhelming, I'm looking forward to making this recipe again
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.
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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