1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons curry powder
1/4 cup scallions, chopped with green part
1 cup creamy natural peanut butter
2 teaspoons rice wine vinegar
1 3/4 cup apple juice
1 3/4 cup coconut milk
1/4 cup brown sugar
1/4 teaspoon cayenne pepper (optional)
2 tablespoons olive oil
1/2 small yellow onion, chopped
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 medium apple, peeled, cored, and chopped
Salt and pepper to taste
Rice for serving (optional)
For the sauce, heat oil in a medium to large saucepan over medium heat. Add garlic, curry powder and scallions. Sauté 1 minute.
Add peanut butter, vinegar, apple juice, coconut milk, brown sugar and cayenne. Bring to a simmer, reduce heat and cook over low heat, stirring frequently, to allow flavors to develop and sauce to thicken (about 10-15 minutes).
Meanwhile, heat oil in a large skillet. 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. Serve warm over rice.