Thai Curry Stir Fry Recipe Recipe

Name: Thai Curry Stir Fry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. fat-free, reduced-sodium chicken broth; 2 tsp. cornstarch; 1-1/2 tsp. curry pwdr; 2 tsp. reduced-sodium soy sauce; 1/8 tsp. red pepper flakes; nonstick extra virgin olive oil cooking spray; 3 green onions, sliced; 2 cloves garlic, chopped; 2 c. broccoli florets; 2/3 c. sliced carrot; 1-1/2 tsp. extra virgin olive oil; 6 ounces boneless skinless chicken breast, cut into bite-size pcs; 2/3 c. warm cooked rice, prepared without salt

Servings: persons

1/2 c. fat-free, reduced-sodium chicken broth
2 tsp. cornstarch
1-1/2 tsp. curry pwdr
2 tsp. reduced-sodium soy sauce
1/8 tsp. red pepper flakes
nonstick extra virgin olive oil cooking spray
3 green onions, sliced
2 cloves garlic, chopped
2 c. broccoli florets
2/3 c. sliced carrot
1-1/2 tsp. extra virgin olive oil
6 ounces boneless skinless chicken breast, cut into bite-size pcs
2/3 c. warm cooked rice, prepared without salt

1
1.
2
Stir together broth, cornstarch, curry pwdr, soy sauce and red pepper.
3
Set aside.
4
2.
5
Spray nonstick wok or possibly large nonstick skillet with cooking spray.
6
Heat over medium-high heat.
7
Add in onions and garlic; stir-fry 1 minute.
8
Remove from wok.
9
3.
10
Add in broccoli and carrot to wok; stir-fry 2 to 3 min or possibly till crisp-tender.
11
Remove from wok.
12
4.
13
Add in oil to warm wok.
14
Add in chicken and stir-fry 2 to 3 min or possibly till no longer pink.
15
Stir broth mix.
16
Add in to wok.
17
Cook and stir till broth mix comes to a boil and thickens slightly.
18
Return all vegetables to wok.
19
Heat through.
20
5.
21
Serve remaining chicken mix with rice.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. fat-free, reduced-sodium chicken broth, 2 tsp. cornstarch, 1-1/2 tsp. curry pwdr, 2 tsp. reduced-sodium soy sauce, and more.

Yes, Thai Curry Stir Fry Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry Stir Fry Recipe

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