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Curry Chicken and Vegetables

Name: Curry Chicken and Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 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

5 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

Updated: Oct. 15, 2022

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.

Curry Chicken and Vegetables Recipe photo by Taste of Home

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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

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.

Nutrition 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, 1/2 fat.

Curry Chicken and Vegetables

Ingredients

Directions

Nutrition Facts

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