Dipping Sauce Coconut Chicken

Nonstick cooking spray

1 teaspoon curry powder

Pinch crushed red pepper flakes

1 tablespoon honey

2 teaspoons rice vinegar

1 orange, zested and juiced

To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.

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