Ingredients:
3 tablespoons flour
1/4 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon cumin
1/4 teaspoon cayenne
1 lb boneless skinless chicken breasts, cut into strips 1/2 inch thick
2 teaspoons olive oil or 2 teaspoons canola oil
1 red bell peppers, cut into 1/2 inch strips
1/2 green peppers, cut into 1/2 inch strips
1/2 yellow peppers or 1/2 green peppers, cut into 1/2 inch strips
1 red onions, cut in half then into thin strips
2 garlic cloves, minced
1 cup fat-free chicken broth
2 tablespoons reduced-fat peanut butter
Directions:
Mix together the flour, salt, curry powder, cumin and ginger on a large sheet of waxed paper. Dredge the chicken and shake of the excess, reserving the leftover seasoned flour for later.
In a large non-stick skillet, heat 1 1/2 teaspoons of oil until hot but not smoking. Add the chicken, stirring occasionally until the chicken is lightly browned all over, about 6 minutes. Transfer the chicken to a plate.
Add the remaining 1/2 teaspoon of oil to the skillet, along with the peppers, onion and garlic. Cook until the vegetables are softened, about 5 minutes. If the pan seems too dry, sprinkle a little water inches just remember not to add too much so as to steam the veggies.
Sprinkle the reserved seasoned flour mixture over the vegetables. Stir until the flour is fully incorporated and you see no white in the pan.
Add the broth and peanut butter to the pan and mix until the peanut butter is mixed into the broth. Return the chicken to the pan, cover and simmer until the chicken is cooked through and the sauce has thickened, about 5 minutes.
Serve over brown or white rice and enjoy.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.