Thai curry chicken & vegetables

Yield: 5 Servings

Measure Ingredient
2 tablespoons Oil
1 teaspoon Five-spice powder
½ teaspoon To 1 1/2 ts salt
½ teaspoon Garlic powder
½ teaspoon Ginger
½ teaspoon Pepper
½ teaspoon Cayenne pepper
1 tablespoon Soy sauce
1½ pounds Chicken breasts, skinned, boned, cut into 1-inch pieces
1 cup Chicken broth
3 teaspoons Curry powder
2 tablespoons Rice wine vinegar or vinegar
14 ounces Coconut milk (not cream of coconut)
16 ounces Frozen broccoli, carrots, water chestnuts and red peppers
5 cups Hot cooked rice

Heat oil in a large skillet or wok over medium-high heat until hot.

Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink.

Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.

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