Total Time
Prep 20 mins
Cook 10 mins

Easy and quick recipe from Thai Cooking and More

Ingredients Nutrition


  1. Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
  2. Spray wok or large skillet with cooking spray; heat over medium high heat.
  3. Add onions and garlic and stir-fry for 1 minute; remove from wok.
  4. Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
  5. Add oil to hot wok.
  6. Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
  7. Stir broth mixture and add to wok.
  8. Cook and stir until broth mixture comes to a boil and thickens slightly.
  9. Return all vegetables to to wok and heat through.
  10. Serve with rice.
Most Helpful

This had all of the characteristics of a wonderful weeknight supper- fast, easy, and tasty. I'd say that it was more than 2 servings, but that could be because my chicken breasts were fairly large, and I added both bok choy and red peppers, since I had them on hand. The sauce was just perfect- thickened nicely, and had plenty of flavor, but was a real change from the coconut milk and red curry paste mix that I'm used to. I went very easy on the red pepper flakes, since one of my guests doesn't like anything spicy. Definitely a make again. Thanks for posting!

IngridH May 08, 2010