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

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.