Curry Chicken and Vegetables

Ingredients

• 1 tablespoon cornstarch
• 2 teaspoons curry powder
• 1/8 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 teaspoons olive or avocado oil, divided
• 1 cup sliced fresh carrots
• 2 garlic cloves, minced
• 3 cups fresh broccoli florets
• 4 green onions, thinly sliced
• 1 cup baby potatoes, cut in half

Directions

1. In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside.
2. Heat a pot of water to a boil.
3. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm.
4. While the chicken is cooking, add the potatoes to the boiling water and reduce the heat to medium-high. Boil about 10 minutes, until the potatoes have reached your desired consistency. Drain the water.
5. In the same pan the chicken was cooked in, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer.
6. Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan and add the potatoes; heat through.