Recipe by karen
No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper.
Top Review by averybird
Delicious recipe, I used light coconut milk and also cut back the cayenne to a pinch (substituting paprika to restore the lovely reddish hue). My veggies were broccoli, red pepper, and peas which looked lovely against the color of the sauce. If you are using lite coconut milk this will be a bit more "soupy" as the only difference between regular and lite coconut milk is the addition of water (compare the cans to see!). As such, I cut back my chicken broth to 1/2 cup and was pleased with the results. Great recipe, a keeper. Thanks, Karen!
- 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
Directions See How It's Made
- 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.