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Nutrition Facts
Serving Size 1 (348g) Recipe makes 4 servings
Calories 295
Calories from Fat 126		(42%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.1g
Cholesterol 72mg		24%
Sodium 993mg		41%
Potassium 713mg		20%
Total Carbohydrate 12.9g		4%
	Dietary Fiber 2.0g	8%
	Sugars 2.2g
Protein 29.5g		59%
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Curry Chicken With Broccoli

Recipe #399001 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: HeatherN
Nov 12, 2009

Generally I prefer the authentic type recipes, but this has easy to find ingredients, is quick to put together, quick to cook and very tasty. Makes a colorful one dish meal. I like to serve with rice or noodles and egg rolls. (The amount on the curry powder should be 1 Tbsp + 1 tsp, but Zaar, wouldn't put it on one line. )

SERVES 4 (change servings and units)

Ingredients

2 tablespoons cornstarch
1 tablespoon curry powder
1 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
2 cups chicken broth
2 tablespoons soy sauce
1 lb chicken breast, boneless and skinless, cut into cubes
2 teaspoons oil, divided
1 cup carrot, sliced
2 garlic cloves, minced
3 cups broccoli florets
4 green onions, thinly sliced

Directions

1
In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth ; set aside.
2
In a large skillet or wok coated with nonstick cooking spray, stir-fry chicken in 1 tsp oil for 5-6 minutes or until no longer pink. Remove and keep warm.
3
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.
4
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 and heat through.