Bangkok Chicken
Ingredients
- 1/3 cup ketchup
- 1/4 cup apple juice
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon dried thyme leaves, crushed
- 1 medium green pepper, cut into thin strips
- 1 medium red pepper, cut into thin strips
- 1 medium onion, cut into eighths
- 2 cloves garlic, minced
- 2 tablespoon vegetable oil, divided
- 1 pound skinless boneless chicken breasts, cut into 1/2 inch strips
- 1/4 cup peanuts
Instructions
Combine ketchup, apple juice, curry powder, salt and pepper dried thyme leaves; set aside. In large skillet, saute green pepper, red pepper, onion and garlic in 1 tablespoon oil until tender-crisp; set aside. Heat remaining oil in skillet; saute chicken 2 to 3 minutes or until chicken turns color. Stir in ketchup mixture; cook, stirring constantly, 2 to 3 minutes or until chicken is cooked and sauce is hot and bubbly. Return sauteed vegetables to skillet; stir to coat and heat thoroughly. Garnish with peanuts. Spoon over long grain rice made with low sodium chicken broth substituted for water. Makes 4 servings