Thai Curry Chicken And Vegetables

Recipe Ingredients

2 tablespoons	30ml	Oil
1 teaspoon	5ml	Five-spice powder
1/2 teaspoon	2.5ml	To 1 1/2 tsp. Salt
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Cayenne pepper
1 tablespoon	15ml	Soy sauce
1 1/2 lbs	681g / 24oz	Chicken breasts - skinned, boned, cut into 1-inch piece
1 cup	237ml	Chicken broth
3 teaspoons	15ml	Curry powder
2 tablespoons	30ml	Rice wine vinegar or vinegar
14 oz	397g	Coconut milk - (not cream of co
16 oz	454g	Frozen broccoli - carrots, water chestnuts and red pe
5 cups	800g / 28oz	Hot cooked rice

Recipe Instructions

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 occasionally. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.

Source:
"The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smit

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