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Thai curry chicken & vegetables

Yield: 5 Servings

Ingredients:

• 2 tb Oil
• 1 ts Five-spice powder
• 1/2 ts To 1 1/2 ts salt
• 1/2 ts Garlic powder
• 1/2 ts Ginger
• 1/2 ts Pepper
• 1/2 ts Cayenne pepper
• 1 tb Soy sauce
• 1 1/2 lb Chicken breasts

Instructions:

skinned -boned cut into 1-inch -pieces 1 c Chicken broth 3 ts Curry powder 2 tb Rice wine vinegar or vinegar 14 oz Coconut milk (not cream of -coconut) 16 oz Frozen broccoli carrots -water chestnuts and red -peppers 5 c 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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