Adding a little curry powder makes for a nice change in this stir-fry!
We just love stir-fry's in our house! I really like how the broccoli and carrots add so much color.
Here's what you need: Cornstarch, Curry Powder, Chicken Broth, Soy Sauce, Chicken Breasts, Oil, Carrots, Garlic, Broccoli, Water Chestnuts, & Green Onions.
Combine 1 tablespoon cornstarch and 2 teaspoons curry powder.
Stir in 1 cup chicken broth and 1 tablespoon soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until no longer pink. Remove and keep warm.
In the same pan, stir-fry carrots and garlic in 1 teaspoon oil for 1 minute.
Stir in 3 cups broccoli and 1 can water chestnuts; cook 2 minutes longer. Add 4 sliced green onions; cook 1-2 minutes longer.
Stir broth mixture into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.
Curry Chicken
Source: Taste of Home
1 tablespoon cornstarch
2 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes (optional)
1 cup chicken broth
1 tablespoon soy sauce
1 pound boneless skinless chicken breasts, cut into cubes
2 teaspoons olive oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
1 can water chestnuts
4 green onions, thinly sliced
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, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until no longer pink. Remove and keep warm.
In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli and water chestnuts; 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.
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