THAI CURRY CHICKEN & VEGGIES

Makes  4-5 servings

Ingredients:

2 Tbls. Olive oil
1 tsp 5-spice powder (Oriental seasoning)
½ to 1-1/2 tsp. salt
2-3 pieces fresh garlic, crushed
½ tsp ginger, fresh, minced
½ tsp pepper
½ tsp cayenne pepper
1 Tbls. soy sauce
1-1/2 lb. chicken breasts cut into 1 " pieces
1cup chicken broth
3 tsp. curry powder
2 Tbls. rice wine vinegar
1 (12-14 oz) can coconut milk
1 lb. mixed frozen veggies or equivalent in fresh, cleaned and sliced
5 cups hot cooked rice

How to:

1. Heat oil in large skillet or wok over medium-high heat until hot.
2. Stir in 5-spice powder, salt, garlic, ginger, pepper and soy sauce, blend well.
3. Quickly add chicken pieces and stir 5-8 minutes until coated with sauce, lightly browned and no longer pink in the center.
4. Add chicken broth, curry powder, vinegar and coconut milk. Stir.
5. Bring to a boil.
6. Reduce heat and simmer 20-25 minutes.
7. Add veggies to a separate skillet and stir-fry in olive oil until desired doneness.
8. Place rice on plate with veggies on top and spoon chicken mixture on top of all.

Recipe compliments of Lou Palladino of NC