Curried Chicken and Peaches

 

1

cup uncooked basmati rice

1

pound boneless, skinless chicken breast halves

2

tablespoons Gold Medal® all-purpose flour

2

teaspoons curry powder

1/2

teaspoon salt

1

medium red bell pepper, cut into 1/2-inch pieces

3/4

cup white grape-peach or apple juice

6

green onions, cut into 1/2-inch pieces (1/2 cup)

2

tablespoons peach preserves

1

medium peach, peeled, sliced and cut crosswise in half

• 1 Cook rice as directed on package.
• 2 While rice is cooking, cut chicken into 3/4-inch pieces. Mix flour, curry powder and salt in medium bowl. Add chicken; toss to coat. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add chicken; stir-fry 4 to 6 minutes or until brown.
• 3 Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
• 4 Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.