Thai Curry Chicken And Vegetables 2 tablespoon 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 lb chicken breasts skinned, boned, cut into 1-inch pieces 1 cup chicken broth 3 teaspoon curry powder 2 tablespoon rice wine vinegar or vinegar 14 oz coconut milk (not cream of coconut) 16 oz frozen broccoli carrots, water chestnuts and red bell peppers 5 cup hot cooked rice 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. Yield: 5