Thai Curry Chicken and Vegetables

(Edit: I changed the link to go to the correct edition of this cookbook. AND...this dish is a little spicy. If you are not used to hot food (or your kids aren't) you might find it VERY spicy. My four-year-old took one bite and would not take another. If you want your bland-food-loving child to eat this, go easy on the red pepper!)

I never thought I'd be posting recipes, but this was so GOOD! It's from the Pillsbury Best of the Bake-Off cookbook, from which I photocopied a few recipes last year. This is the first time I made it. It's so simple and yummy that I definitely will be making it again.

Thai Curry Chicken and Vegetables

2 tablespoons oil
1 teaspoon five-spice powder
1/2 to 1 1/2 teaspoons salt
1/2 teaspoon MSG (SKIP THIS! IT'S BAD FOR YOU AND TASTES GREAT WITHOUT IT!)
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon ground red pepper (cayenne)
1 tablespoon soy sauce
1 1/2 lb. boneless chicken breasts, cut into 1-inch pieces
1 cup chicken broth
3 teaspoons curry powder
2 tablespoons rice vinegar or vinegar
1 (14-oz.) can coconut milk (not cream of coconut)
1 (1-lb.) pkg. 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, MSG (NOT!!!), 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.

Yield: 10 (1-cup) servings; 340 calories, 20 g protein, 34 g carbs, 14 g fat, 570 mg sodium