Yield = 5

2 T Oil
1 t Five-spice Poweder (see below)
1/2 to 1 1/2 t salt
1/2 t Garlic Powder
1/2 t Ginger
1/2 t Pepper
1/2 t Cayenne Pepper
1 T Soy sauce
1 1/2 lb Chicken breasts, skinned, boned, cut into 1-inch pieces
1 Cup Chicken broth
3 t Curry Powder
2 T Vinegar
14 oz Coconut milk (not cream of coconut)
16 oz Frozen broccoli, carrots, water chestnuts and red peppers
5 Cups Hot cooked rice

Five Spice Powder
1 t cinnamon
1 t ginger
1 t anise
1 t fennel seed, crushed
1 t cloves
pinch black pepper

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 20-25 minutes, stirring occasionally. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.