Indian Chicken and Peppers - 12g carbs
Indian Chicken and Peppers
1 tablespoon canola oil
1 tablespoon minced fresh ginger
3 cloves garlic,minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
pinch cayenne pepper
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 cup thinly sliced red onion
1 pound boneless chicken breasts, cut into 1/4-by-3-inch strips
1 tablespoon lemon juice
Heat the oil in a large nonstick skillet over medium high. Add the ginger,
garlic, curry, cumin, coriander, salt and cayenne and cook, stirring, 3 to 4
minutes, until the onion is softened. Add the peppers and cook, stirring
occasionally, 5 to 6 minutes, until they are crisp-tender. Transfer the mixture
to a bowl.
Add the chicken to the skillet and cook, stirring occasionally, until lightly
browned and cooked through, about 4 to 5 minutes. Toss with the lemon juice.
Return the other ingredients to the skillet, cook 1 to 2 minutes to warm
through, and serve immediately.
Makes 4 servings.
Calories 206, Fat 5 g, Carbs 12 g, Sodium 369 mg, Fiber 3 g.