Thai Curry Stir-Fry

Recipe Ingredients

1/2 cup	118ml	Fat-free reduced-sodium chicken broth
2 teaspoons	10ml	Cornstarch
1 1/2 teaspoons	7.5ml	Curry powder
2 teaspoons	10ml	Reduced-sodium soy sauce
1/8 teaspoon	0.6ml	Red pepper flakes
		Nonstick olive oil cooking spray - as needed
3		Green onions - sliced
2		Garlic cloves - minced
2 cups	292g / 10oz	Broccoli florets
2/3 cup	73g / 2.6oz	Sliced carrot
1 1/2 teaspoons	7.5ml	Olive oil
6 oz	170g	Boneless skinless chicken breast - cut bite size
2/3 cup	106g / 3.7oz	Hot cooked rice - prepared without
		Salt

Recipe Instructions

Stir together broth, cornstarch, curry powder, soy sauce and red pepper. Set aside.

Spray nonstick wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add onions and garlic; stir-fry 1 minute. Remove from wok.

Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok.

Add oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until no longer pink. Stir broth mixture. Add to wok. Cook and stir until broth mixture comes to a boil and thickens slightly.

Return all vegetables to wok. Heat through. Serve remaining chicken mixture with rice.

This recipe yields 2 servings.

Exchanges Per Serving: 1 Starch, 3 Meat, 2 Vegetable.

Nutrition Facts: Calories 273; Calories from Fat 20%; Total Fat 6g; Saturated Fat 1g; Protein 28g; Carbohydrates 27g; Cholesterol 57mg; Sodium 308mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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