| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Poultry | 6 | Servings |
INGREDIENTS
| 1 | cn | Unsweetened pineapple tidbits |
| 1/4 | c | Unsweetened pineapple juice |
| 1 | tb | Cornstarch |
| 1 3/4 | ts | Curry powder |
| 2 | ts | Honey |
| 3 | ts | All-purpose flour |
| 1/2 | ts | Red cayenne pepper; dried, crushed |
| 1 1/2 | lb | Boned and skinned chicken breast halves; cubed |
| 1 | tb | Vegetable oil |
| 1 | md | Green pepper; 1/4 inch strips |
| 1 | md | Yellow pepper; 1/4 inch strips |
| 1/2 | ts | Salt |
INSTRUCTIONS
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@aol.com on Jan 31, 1998
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