| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Thai, Chicken | 5 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”