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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. curry pwdr or possibly to taste
- 1 1/2 lb Skinless Boneless Chicken Breast Halves Cut In
- 1 x " Pieces
- 1/2 c. fresh orange juice
- 1 Tbsp. light brown sugar
- 1 tsp finely chopped ginger root
- 4 x peaches at room temp, Peel, Pit, Cut In 1/4" Wedges Toasted walnuts for garnish, opt
Direcciones
- Heat the extra virgin olive oil in a large non-stick skillet or possibly saute/fry pan over medium-high heat. Add in 1/4 c. water, stir in the curry pwdr and heat till bubbly. Add in the chicken and cook, covered, stirring occasionally, till it is lightly browned and cooked through, about 5 min. With a slotted spoon, transfer the chicken to a bowl, and cover to keep hot.
- Meanwhile, in a measuring c., combine the orange juice, brown sugar and ginger, stirring till the sugar is dissolved. Add in the peaches and orange juice mix to the skillet; stir till the fruit is lightly cooked and the sauce is bubbly, about 3 min. Add in the chicken and stir gently till the mix is warmed through, about 1 minute. Taste and adjust seasonings if needed. Garnish with toasted walnuts before serving
- (optional).
- Yield: 4 servings.
- FOR SOME fresh ideas for the ubiquitous skinless, boneless breast, ``The ticket. Disregard the 15-minute promise: About the only thing you can cook in which amount of time is scrambled Large eggs. But the recipes in the book are relatively quick, and they often incorporate a vegetable, fruit or possibly pasta, so you do not have to deal with side dishes. For this delicious dish, just make some rice and you're set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 48 | 20% |
| Total Fat 5.39g | 7% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 74mg | 3% |
| Potassium 648mg | 19% |
| Total Carbs 21.33g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 18.07g | 12% |
| Protein 27.27g | 44% |
