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Classic Skinless Boneless Chicken Bangkok

This Bangkok recipe uses Apple Juice, Curry Powder, Salt, Pepper, and Garlic Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 2 clove
• 2 tbsp
• 1 lb

Method (preview)

1. 1

   Combine ketchup, apple juice, curry powder, salt and pepper dried thyme leaves; set aside.

2. 2

   In large skillet, saute green pepper, red pepper, onion and garlic in 1 tablespoon oil until tender-crisp; set aside.

3. 3

   Heat remaining oil in skillet; saute chicken 2 to 3 minutes or until chicken turns color.

4. 4

   Stir in ketchup mixture; cook, stirring constantly, 2 to 3 minutes or until chicken is cooked and sauce is hot and bubbly.

5. 5

   Return sauteed vegetables to skillet; stir to coat and heat thoroughly.

6. 6

   Garnish with peanuts.

7. 7

   Spoon over long grain rice made with low sodium chicken broth substituted for water.