Curry Chicken

1 tbsp cornstarch

2 tsp curry powder

1/2 tsp crushed red pepper flakes

1 C reduced sodium chicken broth

1 tbsp reduced sodium soy sauce

1 lb boneless, skinless, chicken breasts, cubed

2 tsp canola oil

1 C sliced fresh carrots

2 garlic cloves, minced

3 C broccoli

4 green onion, thinly sliced

In a small bowl, combine cornstarch, curry and red pepper flakes.

Stir in broth and soy sauce until smooth.

Set aside.

Ina a large nonstick skillet or wok, stirfry chicken in 1 tsp oil for 5-6 min or until cooked.

Remove from pan

In same pan, stir fry carrots and garlic in remaining oil for 1 min.

Stir in broccoli and cook 2 min longer.

Add onion and cook 1-2 min longer.

Stir broth mixture into vegetables in pan.

Bring to a boil

Cook and stir for 2 min or until thickened.

Return chicken to pan and heat through.

Makes 4 servings