curry chicken

Curry chicken

1 tbsp. Cornstarch
2 tsp. curry powder
1/8 tsp. crushed red pepper flakes
1 C. reduced sodium chicken broth
1 Tbsp. reduced sodium soy sauce
1 lbs. boneless skinless chicken breast, fat cut off, cut into cubes
2 tsp. canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
4 green onions, thinly sliced

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 non stick skillet or wok coated with nonstick cooking spray, stir-fry chicken in 1 tsp. of canola oil for 5-6 minutes or until no longer pink. Remove and keep warm.
2) In the same pan stir-fry carrots and garlic in remaining oil for 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.
Makes 4 servings, 1 serving equals 194 calories