Title: Thai Curry Chicken and Vegetables
Categories: Thai Chicken
Yield: 5 Servings

2	tb	Oil
1	ts	Five-spice powder
1/2	ts	To 1 1/2 ts salt
1/2	ts	Garlic powder
1/2	ts	Ginger
1/2	ts	Pepper
1/2	ts	Cayenne pepper
1	tb	Soy sauce
1 1/2	lb	Chicken breasts, skinned, boned, cut into 1-inch pieces
1	c	Chicken broth
3	ts	Curry powder
2	tb	Rice wine vinegar or vinegar
14	oz	Coconut milk (not cream of coconut)
16	oz	Frozen broccoli, carrots, water chestnuts and red peppers
5	c	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 occasionly. 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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