Thai Curry Chicken And Vegetables Recipe

  • 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
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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