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Bangkok Chicken

1/3 cup ketchup
1/4 cup apple juice
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves, crushed
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
1 medium onion, cut into eighths
2 cloves garlic, minced
2 tablespoons vegetable oil, divided
1 pound skinless boneless chicken breasts, cut into 1/2 inch strips
1/4 cup peanuts

Combine ketchup, apple juice, curry powder, salt and pepper dried
thyme leaves; set aside. In large skillet, saute green pepper,
red pepper, onion and garlic in 1 tablespoon oil until tender-crisp;
set aside. Heat remaining oil in skillet; saute chicken 2 to 3
minutes or until chicken turns color. Stir in ketchup mixture;
cook, stirring constantly, 2 to 3 minutes or until chicken is cooked
and sauce is hot and bubbly.

Return sauteed vegetables to skillet; stir to coat and heat
thoroughly. Garnish with peanuts. Spoon over long grain rice made
with low sodium chicken broth substituted for water.

Makes 4 servings

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