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