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  • Thai Curry Chicken And Vegetables

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    Thai Curry Chicken And Vegetables
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. oil
    • 1 tsp five-spice pwdr
    • 1/2 tsp to 1 1/2 teaspoon salt
    • 1/2 tsp garlic pwdr
    • 1/2 tsp ginger
    • 1/2 tsp pepper
    • 1/2 tsp cayenne pepper
    • 1 Tbsp. soy sauce
    • 1 1/2 lb chicken breasts, skinned, boned, cut into 1-inch piece
    • 1 c. chicken broth
    • 3 tsp curry pwdr
    • 2 Tbsp. rice wine vinegar or possibly vinegar
    • 14 ounce coconut lowfat milk, (not cream of co
    • 16 ounce frzn broccoli, carrots, water chestnuts and red pe
    • 5 c. warm cooked rice

    Directions

    1. Heat oil in a large skillet or possibly wok over medium-high heat till warm. Stir in five-spice pwdr, garlic pwdr, ginger, pepper, cayenne, and soy sauce.
    2. Blend well. Add in chicken; cook and stir 5 to 8 min or possibly till coated with seasonings, lightly browned and no longer pink.
    3. Add in chicken broth, curry, vinegar, and coconut lowfat milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 min, stirring occasionally. Add in veggies to skillet, bring to a boil. Cook 3 to 5 min or possibly till veggies are crisp-tender. Serve over rice.

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