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Thai Curry Chicken & Vegetables

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“No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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