Instructions: Stir together broth, cornstarch, curry powder, soy sauce and red pepper. Set aside.

Spray nonstick wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add onions and garlic; stir-fry 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. Add to wok. Cook and stir until broth mixture comes to a boil and thickens slightly.

Return all vegetables to wok. Heat through. Serve remaining chicken mixture with rice.

This recipe yields 2 servings.

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