This is a print preview of "Thai Curry Chicken And Vegetables" recipe.

Thai Curry Chicken And Vegetables Recipe
by Global Cookbook

Thai Curry Chicken And Vegetables
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 5

Ingredients

  • 2 Tbsp. oil
  • 1 tsp five-spice pwdr
  • 1/2 tsp to 1 1/2 teaspoon salt
  • 1/2 tsp garlic pwdr
  • 1/2 tsp ginger
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 Tbsp. soy sauce
  • 1 1/2 lb chicken breasts, skinned, boned, cut into 1-inch piece
  • 1 c. chicken broth
  • 3 tsp curry pwdr
  • 2 Tbsp. rice wine vinegar or possibly vinegar
  • 14 ounce coconut lowfat milk, (not cream of co
  • 16 ounce frzn broccoli, carrots, water chestnuts and red pe
  • 5 c. warm cooked rice

Directions

  1. Heat oil in a large skillet or possibly wok over medium-high heat till warm. Stir in five-spice pwdr, garlic pwdr, ginger, pepper, cayenne, and soy sauce.
  2. Blend well. Add in chicken; cook and stir 5 to 8 min or possibly till coated with seasonings, lightly browned and no longer pink.
  3. Add in chicken broth, curry, vinegar, and coconut lowfat milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 min, stirring occasionally. Add in veggies to skillet, bring to a boil. Cook 3 to 5 min or possibly till veggies are crisp-tender. Serve over rice.