Curry-Orange Chicken

• 2 cups uncooked instant rice
• 3/4 pound chicken breast tenders
• 2 tablespoons all-purpose flour
• Cooking spray
• 1 teaspoon vegetable oil
• 2 medium-size green bell peppers, cut into strips
• 1 tablespoon minced garlic
• 1/2 cup low-sodium chicken broth
• 1/3 cup low-sugar orange marmalade
• 1 teaspoon curry powder

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, combine chicken and flour in a zip-top plastic bag. Seal bag, and shake gently to coat chicken.
3. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pepper strips and garlic; cook, stirring constantly, 1 minute. Add chicken, and cook, stirring constantly, 6 minutes or until chicken is lightly browned. Add broth, marmalade, and curry powder; cook 5 minutes or until chicken is done, stirring often. Serve over rice.

rice, chicken, flour, cooking spray, vegetable oil, green bell peppers, garlic, chicken broth, lowsugar, curry powder

Taken from www.myrecipes.com/recipe/curry-orange-chicken (may not work)