Method
Heat oil in a wok, stir in the five–spice powder, garlic powder, black pepper, cayenne pepper and soy sauce. Mix well.
Add the chicken, cook for 10 minutes, stirring regularly until the chicken is lightly browned and well coated with spices.
Add the chicken stock, curry powder and red pepper – stir to mix well.
Reduce the heat, simmer for 20 minutes, stirring occasionally.
Add the broccoli, carrots and water chestnuts, coconut milk and low fat milk and bring to the boil.
Cook vegetables and sauce until vegetables are tender but crisp (5 minutes).
Served with turmeric–flavoured rice.