Recipe - Thai Curry Chicken And Vegetables

2 tablespoon Oil
1 teaspoon Fivespice powder
One half teaspoon To 1 One half teaspoon salt
One half teaspoon Garlic powder
One half teaspoon Ginger
One half teaspoon Pepper
One half teaspoon Cayenne pepper
1 tablespoon Soy sauce
1 One half pound Chicken breasts, skinned,
boned, cut into 1inch
pieces
1 cup Chicken broth
3 teaspoon Curry powder
2 tablespoon Rice wine vinegar or vinegar
14 ounce Coconut milk (not cream of
coconut)
16 ounce Frozen broccoli, carrots,
water chestnuts and red
peppers
5 cup Hot cooked rice

Heat oil in a large skillet or wok over mediumhigh heat until hot. Stir in
fivespice 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 crisptender. Serve over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini