Sweet curry chicken

6 Servings

Ingredients

Quantity Ingredient
1 can Unsweetened pineapple tidbits
¼ cup Unsweetened pineapple juice
1 tablespoon Cornstarch
1¾ teaspoon Curry powder
2 teaspoons Honey
3 teaspoons All-purpose flour
½ teaspoon Red cayenne pepper; dried, crushed
1½ pounds Boned and skinned chicken breast halves; cubed
1 tablespoon Vegetable oil
1 medium Green pepper; 1/4 inch strips
1 medium Yellow pepper; 1/4 inch strips
½ teaspoon Salt

Directions

Drain pineapple tidbits, reserving juice. Set pineapple tidbits aside.

Combine reserved pineapple juice, unsweetened pineapple juice, and next 3 ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 3 to 4 minutes or until thickened and bubbly. Set aside.

Place flour and crushed red pepper in a heavy-duty zip-top plastic bag. Add chicken, and seal bag; shake until chicken is lightly coated. Shake off excess flour mixture.

Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until chicken is lightly browned. Remove chicken from skillet. Wip drippings from skillet with a paper towel.

Coat skillet with vegetable cooking spray; place over medium-high heat until hot. Add pepper strips; cook, stirring constantly, 2 to 3 minutes or until pepper is crisp-tender. Add cooked chicken, reserved pineapple tidbits, pineapple juice mixture, and salt. Cook over medium heat until thoroughly heated. Serve over warm rice.

Recipe by: Cook Health Cook Quick Cookbook Posted to recipelu-digest Volume 01 Number 661 by Sewgoode@... on Jan 31, 1998

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