32 oz chicken broth
3 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp curry powder
1 red bell pepper, coarsely chopped
1 jalapeno chile, seeded and finely chopped
2 cups chopped/shredded cooked chicken
2 Tbsp chopped fresh cilantro
3 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp curry powder
1 red bell pepper, coarsely chopped
1 jalapeno chile, seeded and finely chopped
2 cups chopped/shredded cooked chicken
2 Tbsp chopped fresh cilantro
In saucepan, mix all ingredients except chicken and cilantro. Heat to boiling over medium high heat. Reduce heat to medium. Simmer uncovered 3-5 minutes or until bell pepper is crisp tender. Stir in chicken. Cook 1-2 minutes or until chicken is hot. Add cilantro just before serving.
Serves 4
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