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 lb chicken breasts, skinned, boned, cu, t into 1-inch pi
1 cup chicken broth
3 tsp curry powder
2 tbsp rice wine vinegar or vinegar
14 oz coconut milk (not cream of coconut)
16 oz frozen broccoli, carrots, water che, stnuts and red p
5 cup hot cooked rice
A Recipe for
Thai Curry Chicken & Vegetables
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This Recipe for Thai Curry Chicken & Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai Curry Chicken & Vegetables from the recipe cookbook of Recipes-to-go (Asian)
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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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.
Serves: 5
Thai Curry Chicken & Vegetables Recipe brought to you by Recipes To-Go