See Also: Thai Curry Stir-Fry(recipes)
Indian Curry Stir-Fry(recipes)
Thai Shrimp Curry(recipes)
Thai Green Curry(recipes)
Thai-Style Chicken Curry(recipes)
Thai Pork Curry in the Burmese Style(recipes)
Nigel Slater' s Thai green curry(recipes)
Thai Green Curry of Prawn and Fish(recipes)
Thai Seafood Stir-Fry(recipes)
Thai Basil Pork Stir-Fry(recipes)

Thai Curry Stir-Fry (recipes)


Thai Curry Stir-Fry

Yield: Makes 2 servings

Thai food is easy to love. Full of fresh vegetables, lean protein and complex carbohydrates, it also tastes fabulous! Use brown rice in this recipe for extra nutrition and flavor.





Ingredients:



1/2cup fat-free reduced-sodium chicken broth

2teaspoons cornstarch

2teaspoons reduced-sodium soy sauce

1-1/2teaspoons curry powder

1/8teaspoon red pepper flakes

Nonstick olive oil cooking spray

3green onions, sliced

2cloves garlic, minced

2cups broccoli florets

2/3cup sliced carrot

1-1/2teaspoons olive oil

6ounces boneless skinless chicken breasts, cut into bite-size pieces

2/3cup hot cooked rice, prepared without salt









Preparation:





1.Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes. Set aside.2.Spray nonstick wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add green onions and garlic; stir-fry 1 minute. Remove from wok.3.Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok.4.Add oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until cooked through. 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 over rice.









Nutritional Information:







Serving Size:







Fiber

5 g







Carbohydrate

27 g







Cholesterol

57 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

20 %







Calories

273







Protein

28 g







Sodium

308 mg









Dietary Exchange:







Meat

3







Vegetable

2







Starch

1