Chicken with Curried Peaches
Curry perfectly complements this recipe's chicken and fruit combo, which is delicious over basmati rice with steamed veggies.
1 tablespoon canola oil
1/4 cup water
1 tablespoon curry powder, or to taste
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch squares
1/2 cup fresh orange juice
1 tablespoon light brown sugar
1 teaspoon minced fresh ginger
4 peaches, peeled, seeded, and cut into 1/4-inch wedges
Heat oil in large skillet over medium-high heat. Add water, stir in curry powder, and heat until bubbly.
Add chicken and cook, covered, stirring occasionally for about 5 minutes or until it is lightly browned and thoroughly cooked.
Using a slotted spoon, transfer chicken to a bowl and cover to keep warm.
Meanwhile, in a measuring cup, combine orange juice, brown sugar, and ginger, stirring until sugar is dissolved.
Add peaches and orange juice mixture to skillet; stir for about 3 minutes, or until fruit is lightly cooked and sauce is bubbly. Add chicken; stir gently for about 1 minute or until mixture is warm. Taste and adjust seasoning.
To peel peaches, immerse them in boiling water for 1 minute; then drop them into cold water. Remove the skin with a firm downward pull.
There is a wide variation in the intensity of curry powders, so adjust the amount to suite your taste.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories206
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Calories from Fat21%
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Total Fat5g
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Saturated Fat1g
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Total Carbohydrate18g
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Protein23g
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Sugars15g
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Cholesterol66mg
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Dietary Fiber3g
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Sodium165mg
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- DAILY VALUE
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Vitamin A12%
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Vitamin C18%
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Calcium2%
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Iron4%
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- DIETARY EXCHANGES
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Fat0.5
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Fruit1
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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