Thai Curry Chicken and Vegetables

Ready in 1 hour

Try this Thai Curry Chicken and Vegetables recipe, or contribute your own. "Chicken" and "Thai" are two of the tags cooks chose for Thai Curry Chicken and Vegetables.

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5 avg, 1 review(s) 100% would make again

Ingredients

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

Original recipe makes 5

Servings  

Preparation

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.

Calories Per Serving: 784 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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