Chicken: Chicken w/ Curried Peaches
Source of Recipe
San Jose Mercury News
List of Ingredients
1 Tablespoon olive oil
1 Tablespoon curry powder or to taste
1 1/2 Pounds Skinless Boneless Chicken Breast Halves Cut In 1" Pcs
1/2 Cup fresh orange juice
1 Tablespoon light brown sugar
1 Teaspoon finely minced ginger root
4 peaches at room temp, Peel, Pit, Cut In 1/4" Wedges Recipe
Heat the olive oil in a large non-stick skillet or saute pan over medium-high heat. Add 1/4 cup water, stir in the curry powder and heat until bubbly. Add the chicken and cook, covered, stirring occasionally, until it is lightly browned and cooked through, about 5 minutes. With a slotted spoon, transfer the chicken to a bowl, and cover to keep warm.
Meanwhile, in a measuring cup, combine the orange juice, brown sugar and ginger, stirring until the sugar is dissolved. Add the peaches and orange juice mixture to the skillet; stir until the fruit is lightly cooked and the sauce is bubbly, about 3 minutes. Add the chicken and stir gently until the mixture is warmed through, about 1 minute. Taste and adjust seasonings if needed. .
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