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Thai Curry Stir-Fry
Source: dLife

Stir-fry made with chicken, fresh vegetables and a spicy curry sauce.

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 294.5
Total Carbs 31.5 g
Dietary Fiber 4.4 g
Sugars 2.9 g
Total Fat 5.8 g
Saturated Fat 0.9 g
Unsaturated Fat 0.9 g
Potassium 605.8 mg
Protein 27.3 g
Sodium 356.9 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1 1/2 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Place broth, cornstarch, curry powder, soy sauce and red pepper in a bowl and mix together; set aside.
  2. Using a nonstick wok or large nonstick skillet, spray cooking spray and heat pan over medium-high heat. Add onions and garlic, stir-frying for 1 minute, and remove from wok.
  3. Take broccoli and carrots and add them to the wok; stir-fry for 2 to 3 minutes or until the vegetables have become crisp-tender and remove from wok.
  4. While wok is hot add oil and then chicken and stir-fry for 2 to 3 minutes or until the chicken is no longer pink.
  5. Take broth mixture, stir, and add to wok, cooking and stirring until the broth mixture has come to a boil and has slightly thickened, then add all the vegetables to the wok and heat through.
  6. Place stir fry immediately over hot rice and serve.

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