Curry Chicken With Broccoli |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. ) 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.
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