Calling all woks! This curry-infused stir-fry recipe is a colorful and healthy weeknight dinner option.  Made with quick-cooking chicken thighs, the stir-fry would also work really well with skirt steak, shrimp, and even strips of firm tofu.  The protein is coated with yellow curry powder and a touch of cayenne before being cooking to tender; next into the hot wok are garlic, red onions, sweet bell peppers, and broccoli stems and florets.  The veggies cook along with some chicken stock, soy sauce and lime juice until crisp-tender; lovely served over brown rice, this stir-fry is also an excellent dish to add chopped, fresh turmeric into for added health benefit and flavor.

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Tagged: Asian-inspired, broccoli, brown rice, cayenne, chicken, chicken curry stir-fry, chicken stir fry, chicken stock, chicken thighs, Cooking Light, Cooking Light magazine, curry powder, lime juice, red bell pepper, red onion, soy sauce, stir fry, turmeric, yellow bell pepper