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Stir Fry The Chicken In Oil Until Lightly Browned. Add Onion And Saute Until Transparent. Add Ginger And Chile, Saute For 30 Seconds. Add Curry And Five Spice Powders. Combine Water, Rice Wine, Sugar, Soy Sauce And Cornstarch Mixture. Add To Pot. Cover And Simmer For 10 Minutes. Add Coconut Milk If Using And Simmer For 1 Minute. Serve With Rice.
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