In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown. Add curry powder, ginger and cayenne pepper; saute 15 seconds.

Slowly stir in 2 cups water, chicken, carrots, raisins and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.

Add broccoli; simmer 5 to 10 minutes or until rice is tender and chicken is no longer pink inside. Let stand 3 to 5 minutes before serving. Serve with desired condiments.