Peanut apple chickencurry

Recipe courtesy of Jess A., Berkeley, California Serves: 4

Sauce: 1 tablespoon olive oil 2 cloves garlic, minced 2 teaspoons curry powder 1/4 cup scallions, chopped 1 cup creamy peanut butter 2 teaspoons rice wine

vinegar

1 3/4 cups apple juice

1 3/4 cups coconut milk

1/4 cup brown sugar

1/4 teaspoon cayenne pepper

(optional) Chicken:

2 tablespoons olive oil 1/2 small yellow onion,

chopped

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips

1 medium apple, peeled,

cored and chopped salt, to taste pepper, to taste cooked rice (optional) To make sauce: In medium to large saucepan, heat oil over medium heat. Add garlic, curry powder and scallions. Saute 1 minute.

Add peanut butter, vinegar, apple juice, coconut milk, brown sugar and cayenne. Bring to simmer, reduce heat and cook over low heat, stirring frequently, about 10-15 minutes.

Meanwhile, in large skillet, heat oil. Add onion and stir fry about 2-3 minutes until onions start to become opaque.

Add chicken and apples, and stir until chicken is cooked completely. Add peanut sauce and cook until heated evenly, about 2-5 minutes. Season with salt and pepper, to taste. Serve warm over rice, if desired.