Side Pannel
Thai Curry Chicken and Vegetables
Thai Curry Chicken and Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Thai
Ingredients List
- 2 tb Oil
- 1 ts Five-spice powder
- 1/2 ts To 1 1/2 ts salt
- 1/2 ts Garlic powder
- 1/2 ts Ginger
- 1/2 ts Pepper
- 1/2 ts Cayenne pepper
- 1 tb Soy sauce
- 1 1/2 lb Chicken breasts, skinned,
- -boned, cut into 1-inch
- -pieces
- 1 c Chicken broth
- 3 ts 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 c Hot cooked rice
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.
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.
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