A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. "I like to add a dash of red pepper flakes to the stir-fry for extra spice," shares Judie White of Florien, Louisiana.
Ingredients For Curry Chicken And Vegetables Recipe
1 tablespoon Cornstarch
2 teaspoon Curry powder
0.125 teaspoon Crushed Red Pepper Flakes
1 cup Reduced Sodium Chicken Broth
1 tablespoon Reduced Sodium Soy Sauce
1 pound Boneless skinless chicken breasts, cut into cubes
2 teaspoon Canola Oil, Divided
1 cup Sliced fresh carrots
2 Garlic Cloves, Minced
3 cup Fresh Broccoli Florets
4 Green Onions, Thinly Sliced
Nutrition value
478
calories per serving
22 g Fat35 g Protein30 g Carbs5 g FiberOther
Current Totals
22 g Fat
35 g Protein
30 g Carbs
5 g Fiber
MacroNutrients
Carbs
30 g
Protein
35 g
Fiber
5 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
122 mg
Iron
3 mg
Vitamin A
1051 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
132 mcg
Vitamin B12
0 mcg
Vitamin C
38 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
81 mg
Manganese
1 mg
Phosphorus
397 mg
Selenium
32 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
