2 Tb Oil
1 tsp Five-spice powder
1/2 to 1 1/2 tsp salt
1/2 tsp Garlic powder
1/2 tsp Ginger
1/2 tsp Pepper
1/2 tsp Cayenne pepper
1 Tb Soy sauce
1 1/2 lb Chicken breasts, skinned, boned, cut into 1-inch pieces
1 cup Chicken broth
3 tsp 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 cups hot cooked rice or quinoa
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 or quinoa.
From RecipeSource.com