Thai Curry Chicken And Vegetables

Course : Curry
Serves: 5
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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 / Directions:

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.

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