Ingredients
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
Preparation
Cook rice as directed on package.
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.
Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.
