Ingredients Jump to Instructions ↓

  1. 1/2 cup fat-free reduced-sodium chicken broth

  2. 2 teaspoons cornstarch

  3. 2 teaspoons reduced-sodium soy sauce

  4. 1/2 teaspoons curry powder

  5. 1/8 teaspoon red pepper flakes

  6. Nonstick olive oil cooking spray

  7. 3 green onions, sliced

  8. 2 cloves garlic, minced

  9. 2 cups broccoli florets

  10. 2/3 cup sliced carrot

  11. 1/2 teaspoons olive oil

  12. 6 ounces boneless skinless chicken breasts, cut into bite-size pieces

  13. 2/3 cup hot cooked rice, prepared without salt

Instructions Jump to Ingredients ↑

  1. Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes. Set aside.

  2. Spray nonstick wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add green onions and garlic; stir-fry 1 minute. Remove from wok.

  3. Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok.

  4. Add oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until cooked through. Stir broth mixture; add to wok. Cook and stir until broth mixture comes to a boil and thickens slightly. Return all vegetables to wok. Heat through. Serve over rice.


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