Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless (skinless chicken breasts, cut into bite-sized pieces)
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • Pinch of cayenne
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium red bell pepper (seeded and cut into 1/2-inch cubes)
  • 1/3 cup dark rum
  • 1/4 cup low-sodium chicken broth
  • 1-1/2 tablespoons honey
  • 1 medium pear (peeled and cut into small cubes)
  • 1 tablespoon butter
  • 4 to 5 scallions (sliced)

Instruction

  • Combine the flour, cinnamon, cumin, cayenne and about 1/2 teaspoon salt in a plastic bag. Add the chicken and shake to coat.
  • Heat the vegetable oil in a large skillet over medium-high heat. Using tongs, add the chicken pieces, shaking off the excess flour.
  • Cook, stirring frequently, until beginning to turn golden in color, 3 to 4 minutes. Add the red pepper and cook 2 minutes longer.
  • Add the rum, chicken broth and honey, bring to a simmer and add the pear.
  • Reduce the heat to medium and continue cooking until the sauce has thickened slightly, about 3 minutes.
  • Stir in the butter and scallions. Season to taste with salt and pepper and remove from the heat. Serve over Ginger Rice (see below).