Thai Curry Chicken and Vegetables

Thai Curry Chicken and Vegetables Ingredients

2 tb Oil	1 1/2 lb Chicken breasts, skinned,
1 ts Five-spice powder	1 c Chicken broth
1/2 ts To 1 1/2 ts salt	3 ts Curry powder
1/2 ts Garlic powder	2 tb Rice wine vinegar or vinegar
1/2 ts Ginger	14 oz Coconut milk (not cream of
1/2 ts Pepper	16 oz Frozen broccoli, carrots,
1/2 ts Cayenne pepper	5 c Hot cooked rice
1 tb Soy sauce

Instructions for Thai Curry Chicken and Vegetables

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Thai

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