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. ---------------------------------------------------------------------------
Nutrition
Ingredients
