| | Directions | | Stir-fry veggies, such as broccoli, carrots, onions, peppers, cauliflower, pea pods, etc., approximately 4 to 8 cups. Heat oil in skillet or wok on medium heat until hot. Stir in spices and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes. Add chicken broth, curry, vinegar and coconut milk. Stir. Bring to a boil, reduce heat, and simmer approximately 20 minutes. Pour over veggies and rice or you can add veggies to chicken mixture and serve over rice. |
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| Ingredients | | - |  | 2 tablespoons oil |
| - | | 1 teaspoon five spice powder, optional |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon garlic powder |
| - | | 1 1/2 pounds chicken breasts, cut into 1 inch pieces |
| - | | 1 cup chicken broth |
| - | | 2 teaspoons curry powder |
| - | | 2 tablespoons rice wine vinegar or vinegar |
| - | | 14 ounces coconut milk |
| - | | 1/2 teaspoon ginger |
| - | | 1/2 teaspoon black pepper |
| - | | 1/2 teaspoon Cayenne Pepper |
| - | | 1 tablespoon soy sauce |
| - | | 5 cups hot cooked rice |
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