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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|Serving Size: 1 Serving (784g)|
|Recipe Makes: 5|
|Calories from Fat: 216 (28%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 118.4mg||36 %|
|Sodium 413mg||14 %|
|Potassium 994mg||26 %|
|Total Carbohydrate 81.6g||24 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 75g|
|Protein 59g||84 %|
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Calories per serving: 784
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