Thai Curry Stir-Fry - cooking recipe

Ingredients

1/2 cup chicken broth
2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes
nonstick olive oil flavored cooking spray
3 green onions, sliced
2 garlic cloves, minced
2 cups broccoli florets
2/3 cup sliced carrot
1 1/2 teaspoons olive oil
2 chicken breast halves, cut into bite size pieces
hot cooked rice

Preparation

Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
Spray wok or large skillet with cooking spray; heat over medium high heat.
Add onions and garlic and stir-fry for 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 and add to wok.
Cook and stir until broth mixture comes to a boil and thickens slightly.
Return all vegetables to to wok and heat through.
Serve with rice.