Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   oil
   1      teaspoon      five-spice powder
     1/2  teaspoon      to 1 1/2 tsp. salt
     1/2  teaspoon      garlic powder
     1/2  teaspoon      ginger
     1/2  teaspoon      pepper
     1/2  teaspoon      cayenne pepper
   1      tablespoon    soy sauce
   1 1/2  pounds        chicken breasts -- skinned, boned, cut
                        -- into 1-inch piece
   1      cup           chicken broth
   3      teaspoons     curry powder
   2      tablespoons   rice wine vinegar or vinegar
  14      ounces        coconut milk -- (not cream of co
  16      ounces        frozen broccoli -- carrots, water
                        -- chestnuts and red pepper
   5      cups          hot cooked rice

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 occasionally. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.