Curried Peanut Chicken
By Jennifer Myers, from Taste of Home magazine. Subscribe at . Makes 4 servings.
Ingredients
1 1/2 cups orange juice
3/4 cup peanut butter
2 tablespoons curry powder
2 boneless skinless chicken breast halves (6 ounces each)
2 medium sweet red peppers, cut in half
1/4 cup flaked coconut, toasted
1/4 cup dried currants
Hot cooked rice
Directions
In a bowl, combine orange juice, peanut butter and curry powder. Pour 2/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain chicken; discard drained marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side. Warm the reserved marinade. Cut chicken and peppers into 1/2-inch strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.
