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2 tablespoons oils
1 teaspoon five-spice powder
1/2 to 1 1/2 teaspoons salt
1/2 teaspoon monosodium glutamate (MSG), if desired
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon ground red cayenne pepper
1 tablespoon soy sauce
1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 cup chicken broth
3 teaspoons curry powder
2 tablespoons rice vinegar or vinegar
1 (14-ounce) can coconut milk (not cream of coconut)
1 (1-pound) package frozen broccoli, carrots and water chestnuts
5 cups hot cooked rice
Heat oil in large skillet or wok over medium-high heat until hot. Stir in five spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper 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 broth, curry powder, vinegar and coconut milk; stir. Bring to a boil. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally.
Add vegetables to skillet; bring to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender. Serve over rice.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.