Thai Curry Chicken & Vegetables - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 teaspoon five-spice powder
    1/2 teaspoon 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 lbs boneless skinless chicken breasts, cut into 1-inch pieces
    1 cup chicken broth
    3 teaspoons curry powder
    2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar)
    14 ounces coconut milk (lite will work ok)
    2 1/2 cups mixed vegetables, fresh
    5 cups cooked rice
Preparation
    Heat oil over medium-high until hot.
    Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
    Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
    Add chicken broth, curry, vinegar and coconut milk. Stir.
    Bring to a boil.
    Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
    Add vegetables to skillet and bring to a boil.
    Cook for 3-5 minutes or until vegetables are tender - crisp.
    Serve over rice.

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