THAI CURRY CHICKEN & VEGETABLES

      Title: THAI CURRY CHICKEN & 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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