Thai Curry Chicken And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Chicken, Thai | 5 | Servings |
INGREDIENTS
| 2 | T | Oil |
| 1 | t | Five-spice powder |
| 1/2 | t | To 1 1/2 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 | ||
| 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
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Nutrition (calculated from recipe ingredients)
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Calories: 575
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 115.7mg
Sodium: 607.3mg
Potassium: 595.7mg
Carbohydrates: 67.8g
Fiber: 2g
Sugar: 11.8g
Protein: 48.2g