Title: Sweet Curry Chicken
Categories: Chinese, Poultry
Yield: 6 Servings

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

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