Thai Curry Chicken and Vegetables Recipe
Ingredients
| Uncooked regular long-grain white rice - 1 1/2 cups | ||
| Water | 3 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Five spice powder | 1 Teaspoon | |
| Salt - 1/2 to 1 1/2 teaspoons | ||
| Monosodium glutamate - 1/2 teaspoon, if desired | ||
| Garlic powder | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Red cayenne pepper | 1/2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Boneless, skinless chicken breast halves | 1 Pound, pounded | |
| Chicken broth | 1 Cup (16 tbs) | |
| Rice vinegar | 2 Tablespoon (Curry powder - 3 teaspoons) | |
| Coconut milk (not cream of coconut) - 1 (14-ounces) can | ||
| Green Giant Select" Frozen Broccoli, Carrots and Water Chestnuts - 1 (1-pound) package | ||
Directions
MAKING
1. In a rice cooker or in a saucepan, cook rice in water as directed on package. This will take about 20 to 25 minutes. Cover to keep warm.
2. As the rice cooks, heat oil in large skillet or wok over medium-high heat until hot.
3. Add five-spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper and soy sauce; blend well.
4. Put in chicken; cook 5 to 8 minutes or until the chicken is coated with seasonings, lightly browned and is no longer pink.
5. Add in broth, curry powder, vinegar and coconut milk. Stir. Let it come to a boil. Lower heat; simmer 20 to 25 minutes, stirring occasionally.
6. In a skillet, add frozen vegetables ; let it come to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
SERVING
7. Serve the Thai curry over rice in individual bowls.
1. In a rice cooker or in a saucepan, cook rice in water as directed on package. This will take about 20 to 25 minutes. Cover to keep warm.
2. As the rice cooks, heat oil in large skillet or wok over medium-high heat until hot.
3. Add five-spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper and soy sauce; blend well.
4. Put in chicken; cook 5 to 8 minutes or until the chicken is coated with seasonings, lightly browned and is no longer pink.
5. Add in broth, curry powder, vinegar and coconut milk. Stir. Let it come to a boil. Lower heat; simmer 20 to 25 minutes, stirring occasionally.
6. In a skillet, add frozen vegetables ; let it come to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
SERVING
7. Serve the Thai curry over rice in individual bowls.
Chef
