---------- Recipe via Meal-Master (tm) v8.02
  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
       1 c  Chicken broth
       3 ts Curry powder
       2 tb Rice wine vinegar or vinegar
      14 oz Coconut milk (not cream of
      16 oz Frozen broccoli, carrots,
            -water chestnuts and red
       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