THAI CURRY CHICKEN & VEGETABLES

Thai Curry Chicken & Vegetables image

Provided by karen

Categories Curries

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Previous Next

2 tablespoons olive oil
1 teaspoon five-spice powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon soy sauce
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chicken broth
3 teaspoons curry powder
2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar)
14 ounces coconut milk (lite will work ok)
2 1/2 cups mixed vegetables, fresh
5 cups cooked rice

Steps:

Heat oil over medium-high until hot.
Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
Add chicken broth, curry, vinegar and coconut milk. Stir.
Bring to a boil.
Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
Add vegetables to skillet and bring to a boil.
Cook for 3-5 minutes or until vegetables are tender - crisp.
Serve over rice.

Nutrition Facts : Calories 664.4, Fat 19.6, SaturatedFat 12.2, Cholesterol 72.6, Sodium 744.4, Carbohydrate 88.8, Fiber 3.1, Sugar 37.4, Protein 31.7