Meal Type: Dinner

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: December 08, 2009

1. Heat the olive oil in a large non-stick skillet or saute pan over medium-high heat.

2. Add 1/4 cup water, stir in the curry powder and heat until bubbly.

3. Add the chicken and cook, covered, stirring occasionally, until it is lightly browned and cooked through, about 5 minutes.

4. With a slotted spoon, transfer the chicken to a bowl, and cover to keep warm.

5. Meanwhile, in a measuring cup, combine the orange juice, brown sugar and ginger, stirring until the sugar is dissolved.

6. Add the peaches and orange juice mixture to the skillet; stir until the fruit is lightly cooked and the sauce is bubbly, about 3 minutes.

7. Add the chicken and stir gently until the mixture is warmed through, about 1 minute.

8. Taste and adjust seasonings if needed. Garnish with toasted walnuts before serving (optional).

9. Yield: 4 servings. FOR SOME fresh ideas for the ubiquitous skinless, boneless breast, ``The 15-Minute Chicken Gourmet'' by Paulette Mitchell (Macmillan, $23) is the ticket.

10. Disregard the 15-minute promise: About the only thing you can cook in that amount of time is scrambled eggs.

11. But the recipes in the book are relatively quick, and they often incorporate a vegetable, fruit or pasta, so you don't have to deal with side dishes.

12. For this delicious dish, just make some rice and you're set.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: