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Prep 15min
Total35min
Servings4
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Ingredients
1
cup uncooked basmati rice
1
pound boneless, skinless chicken breast halves
2
tablespoons Gold Medalâ„¢ 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
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Steps
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.
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Use 2 canned peach halves and 3/4 cup peach juice instead of the white grape-peach juice and fresh peach.
Garnish with slivered almonds, raisins and additional green onion to add great eye appeal to this Indian dish.
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Nutrition Facts
Serving Size:1 Serving
Calories
395
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
70mg
Sodium
370mg
Total Carbohydrate
63g
Dietary Fiber
3g
Protein
30g
% Daily Value*:
Iron
20%
20%
Exchanges:
3 Starch; 1 Fruit; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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