Thai Curry Chicken & Vegetables Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
1 tsp: Five-spice powder,
1/2 tsp: To 1 1/2 ts salt,
1/2 tsp: Garlic powder,
1/2 tsp: Ginger,
1/2 tsp: Pepper,
1/2 tsp: Cayenne pepper,
1 tbsp: Soy sauce,
1 1/2 lbs: Chicken breasts, skinned, boned, cut into 1-inch pieces
1 cup: Chicken broth,
3 tsp: Curry powder,
2 tbsp: Rice wine vinegar or vinegar,
14 ounce: Coconut milk, not cream of coconut
16 ounce: Frozen broccoli, carrots, water chestnuts and red peppers
5 cup: Hot cooked rice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp