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.