Thai curry chicken and vegetables
Thai curry chicken and vegetables ingredients
- 2 T Oil
- 1 t Five-spice powder
- 1⁄2 t To 1 ½ ts salt
- 1⁄2 t garlic Powder
- 1⁄2 t Ginger
- 1⁄2 t Pepper
- 1⁄2 t Cayenne pepper
- 1 T soy sauce
- 1 1⁄2 lb chicken breasts, skinned,
- -boned, cut into 1-inch pieces
- 1 c chicken broth
- 3 t curry powder
- 2 T Rice wine vinegar or vinegar
- 14 oz Coconut milk (not cream of coconut
- 16 oz Frozen broccoli, carrots
- -water chestnuts and red Pepper
- 5 c Hot cooked Rice
Cooking Thai curry chicken and vegetables
1. Heat oil in a large skillet or wok over medium-high heat until hot. Stiri in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce.
2. Blend well.
3. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink.
4. Add chicken broth, curry, vinegar, and coconut milk; stir.
5. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly.
6. Add veggies to skillet, bring to a boil.
7. Cook 3 to 5 minutes or until veggies are crisp-tender.
8. Serve over rice.
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