Thai Curry Chicken with Peanuts and Potatoes

This was a recipe from a Relief Society Newsletter.  Ryan loves the curried potatoes, so I add a little extra.

2 Tbsp oil (peanut is best)
1 tsp five-spice powder
1 1/2 tsp salt (adjust to taste)
1 tsp sugar
1/2 tsp garlic powder (or 3 - 4 minced fresh garlic)
1/2 tsp ginger (or 2 tsp minced fresh ginger)
1/2 tsp pepper
1/2 tsp cayenne pepper (Tabasco sauce works well too, adjust to taste)
1 Tbsp soy sauce
1 1/2 lb. Chicken breasts, skinned, boned, and cut into 1-inch pieces
1 C chicken broth (1 tsp chicken bouillon in hot water)
1 Tbsp curry powder
2 Tbsp rice wine vinegar (white or apple cider vinegar works well too)
1 (14 oz.) can coconut milk (not cream of coconut)
2 potatoes, cut into 1-inch cubes and cooked until just barely soft
1 C chopped carrots
1 C roasted salted peanuts (my family really likes honey-roasted peanuts)
1 C hot cooked rice per person enjoying this meal

Heat oil in large skillet or wok over medium-high heat until hot. Stir in five-spice powder, salt, sugar, garlic, ginger, pepper, cayenne pepper, curry powder and soy sauce; blend well. These spices need to cook a short time to bring out the flavors. Add the chicken; cook and stir 5-8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, vinegar, and coconut milk; stir. Add potatoes and carrots. Bring to a boil. Reduce heat; simmer uncovered 20-25 minutes, stirring occaisionally. Add peanuts just before serving to keep them crunchy.

Server over hot rice; serves 5.