Thai curry chicken & vegetables
5 Servings
Ingredients
| Quantity | 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 |
Directions
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.