Cook rice in 1 1/2 cups water as directed on package, omitting margarine and salt.
Meanwhile, in small bowl, combine broth, curry powder, cornstarch, brown sugar and ground red pepper; blend with wire whisk until smooth. Set aside.
Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Remove chicken from skillet; set aside.
Reduce heat to medium-high; add vegetables and water to skillet. Cover; cook 3 to 4 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir broth mixture; add to skillet, stirring to blend. Cook about 1 minute or until sauce is thickened and chicken is no longer pink.
To serve, fluff rice with fork; spoon onto serving platter. Top with chicken mixture. Sprinkle with soy sauce.