Ingredients
1 tablespoon Vegetable oil
1 cup Sliced onion
1 cup Sliced green pepper
1 cup Sliced red pepper
2 teaspoon s Mild or medium curry paste or powder
1 teaspoon Dried thyme leaves
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup Apple juice
1 tablespoon Heinz® Apple Cider Vinegar
2 cloves Garlic, minced
1/2 cup Heinz® Tomato Ketchup
1/2 cup Coconut milk
1/3 cup Sliced dried apricots or dried cranberries
3 tablespoons Chopped green onions
Preparation
Heat oil in a large nonstick skillet set over medium heat. Add onion and peppers; cook for 5 minutes.
Stir in curry paste, thyme, salt, and pepper. Remove mixture and reserve.
Increase heat to medium-high; cook chicken until there is no longer any pink.
Place reserved vegetables back into skillet.
Pour in apple juice, vinegar, and garlic. Stir to scrape up any cooked-on bits.
Stir in Ketchup, coconut milk, and apricots. Simmer for 5 minutes.
Sprinkle with green onion.
Tips
Nutrition Information
Note
Serve This Dish Over Rice.
* Percent Daily (DV) are based on 2,000 calorie diet
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