Thai Curry Stir-Fry

Thai Curry Stir-Fry

Serves: 2
 
 
Main Courses
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Thai Curry Stir-Fry, you'll need:
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 2 tsp cornstarch
  • 1
  • 1/2 tsp curry powder
  • 2 tsp reduced-sodium soy sauce
  • 1/8 tsp red pepper flakes Nonstick olive oil cooking spray as needed
  • 3 green onions sliced
  • 2 garlic cloves minced
  • 2 cups broccoli florets
  • 2/3 cup sliced carrot
  • 1
  • 1/2 tsp olive oil
  • 6 oz boneless skinless chicken breast cut bite size
  • 2/3 cup hot cooked rice prepared without salt

Method

  • Stir together broth cornstarch curry powder soy sauce and red pepper
  • Set aside.
Nutritional Facts (Per Serving)
Calories 273, Calories from Fat 20%, Total Fat 6g, Saturated Fat 1g, Protein 28g, Carbohydrates 27g, Cholesterol 57mg, Sodium 308mg, Dietary Fiber 5g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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