| 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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