| 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
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