Yield: 5 Servings
|1 teaspoon||Five-spice powder|
|½ teaspoon||To 1 1/2 ts salt|
|½ teaspoon||Garlic powder|
|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.