Thai Curry Chicken & Vegetables

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.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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

1. Heat oil over medium-high until hot.
2. Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
3. Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
4. Add chicken broth, curry, vinegar and coconut milk. Stir.
5. Bring to a boil.
6. Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
7. Add vegetables to skillet and bring to a boil.
8. Cook for 3-5 minutes or until vegetables are tender - crisp.
9. Serve over rice.