Thai Curry Chicken and Vegetables
| Yield: | 5 Servings |
| Categories: | Chicken, Thai |
| 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, 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 |
Advertisement