prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 |
||
| 1 pouch Minute Rice® Basmati Rice | ||
| 1 tbsp (15 mL) |
canola oil |
|
| 3 |
boneless, skinless chicken breasts, cubed |
|
| 1/2 tsp (2 mL) |
each salt and pepper |
|
| 2 cups (500 mL) |
cubed mixed bell peppers |
|
| 1 cup (250 mL) |
each chopped onion and pineapple chunks |
|
| 1/4 cup (50 mL) |
each melted apricot jam and ketchup |
|
| 1 tbsp (15 mL) |
each mild Indian curry paste and cider vinegar |
|
| 1 tsp (5 mL) |
minced garlic |
|
INSTRUCTIONS
Step 1: Prepare rice according to package directions. Meanwhile, stir jam with ketchup, curry paste, vinegar and garlic in a small bowl until smooth
Step 2: Season chicken with salt and pepper. Heat oil in a large wok set over medium-high heat. Add chicken; stir-fry until browned. Remove to bowl. Add peppers and onions; stir- fry until browned
Step 3: Add reserved chicken, pineapple and sauce mixture; cook, stirring, until sauce is thickened and chicken is cooked through. Serve over rice. ,
Tips:
- For a burst of fresh flavour, garnish the stir-fry with torn fresh basil or mint leaves.
- Replace the chicken with cubed pork tenderloin.
- Fresh or canned pineapple can be used in this recipe.
- The curry paste can be replaced with curry powder.
- Add hot pepper flakes or hot sauce for a spicier dish.
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