Thai Curry Chicken & Vegetables 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 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
Thai Curry Chicken & Vegetables 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.
Serves: 5
We hope you like this Thai Curry Chicken & Vegetables Recipe brought to you by Recipes To Go
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