Thai Chicken Curry and Veggies

Yes, we've done curry chicken before, but this one is a little bit different.  You gotta try it!  It's easy and so yummy!  Here's what you need: 2 tbs Oil, 1 tsp of Five-Spice Powder (this is an asian spice, fully loaded with flavor.  You might be able to purchase at the market, but you'll probably have to go to a Whole Foods, natural food store or an asian market), 5 cloves mince garlic, 1 tbs minced ginger, 1/2 tsp cayenne, 1 tbs soy sauce, 1.5 lbs boneless, skinless chicken breast cut into 1" pieces, 1 C chicken broth, 3 tsp curry powder, 1 14 oz can of lite coconut milk - not cream of coconut (found in the asian section of your market), 2 tbs rice wine vinegar, 1 bag of frozen stir fry veggies.  You will want to serve this over basmati rice and indian naan bread.


Here's how to do it: Heat your oil in a large skillet or wok over medium heat until hot.  Stir in five-spice, garlic, ginger, cayenne and soy sauce.  Blend well.  Add chicken and coat thoroughly with spice mix and cook for about 5-8 minutes.  Add the chicken broth, rice wine vinegar and coconut milk; bring to a boil, reduce heat and simmer uncovered for 25 minutes, stirring occasionally and scraping sides.  Add your veggies, bring to boil and cook an additional 3 minutes.  Serve over basmati rice and if you can find some naan bread it's awesome to dip into the sauce.  Good Eats!!