Sweet Curry Chicken Recipe

ingredients

20 ounces unsweetened pineapple tidbits
1/4 cup unsweetened pineapple juice
1 tablespoon cornstarch
1 3/4 teaspoon curry powder
2 teaspoons honey
3 tablespoons all-purpose flour
1/2 teaspoon dried crushed red pepper
1 1/2 pound unbreaded chicken breast nuggets
non-stick cooking spray
1 tablespoon vegetable oil
1 medium green bell pepper, seeded and cut into 1/4-inch wide strips
1 medium yellow bell pepper, seeded and cut into 1/4-inch wide strips
1/2 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. Wipe drippings from skillet with a paper towel.

Coat skillet with 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.

nutrition data

Nutritional data has not been calculated yet.