Curried Thai Stir Fry

I keep hearing about curry. Curry this, curry that, curry everything. Apparently Indian-style curries are becoming increasingly popular. Same goes for Thai food -- another of the "new" in things. Those of you who know me know that I'm not what you would call "trendy", but I couldn't resist... I combined Thai and Curry together as best I could and this dish was the result.

Now, when I cooked this, I used about 8 times the amount of pepper flakes listed in the recipe below. I figure that Thai food is supposed to be hot, so I took it up a notch. If you're sensitive to spices, just use the amount specified in the recipe and you'll be just fine.

The prep time is really where most of your time will be spent if you make this; a lot of chopping, dicing, etc. The actual cooking time is very short. Taste-wise, I was very happy with the outcome. I have yet to find a good presentation for stir-fry -- it's bright and colorful with a beautiful texture, but you really can't serve it in an elegant fashion.

Ingredients

Stir Fry Sauce:

Chicken simmering in my curry sauce (step 5)

• 1/2C Low Sodium Chicken Broth
• 2 tsp Corn Starch
• 1 1/2 tsp Curry Powder
• 2 tsp Soy Sauce
• 1/8 tsp Red Pepper flakes
• Juice of 1 lime
• 1 1/2 Tbs Fresh Grated Ginger
• 1 Tbs Hoisin
• 2 Tbs Sesame Oil

Veggies, etc:

• 3 Green Onions, thinly sliced
• 2 cloves of Garlic, minced
• 2C Broccoli florets
• 1 Green bell pepper, diced
• 1 Red bell pepper, diced
• handful of Sweet peas (in pod)
• 2/3C carrots, halved and shaved thinly
• 1 1/2 tsp Olive Oil
• 6 oz Boneless, skinless chicken breast, roughly cubed
• 1 bunch of Watercress leaves

Method

1. Stir together the sauce ingredients; set aside.
2. Heat a non-stick wok over medium-high heat. Add onions and garlic. Cook for 1 minute, then remove and set aside.
3. Add other veggies to the wok (except the watercress). Stir fry for 2-3 minutes, until heated through. Then remove and set aside. 
4. Add olive oil to the wok and increase heat to high. Add chicken and cook until no longer pink. 
5. Stir in the sauce. Allow it to reduce for about a minute. Then, after tossing, add veggies, onion, and garlic back into the wok. 
6. Stir fry another 2 minutes on high, tossing regularly. 
7. Turn off heat, then top with watercress and lime juice. (remove from the pan to avoid wilting the watercress, like I did)
8. Serve (on Herbed Jasmine Rice, optionally)

Served with the Herbed Jasmine Rice