---------- Recipe via Meal-Master (tm) v8.02

     Title: THAI CURRY CHICKEN AND VEGETABLES
Categories: Thai, Chicken
     Yield: 5 servings

     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.

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