- 8 oz. boneless raw chicken breast, broilers or fryers
- 1 cup chopped raw onion
- 1/2 cup raw jalapeno peppers, thinly sliced
- 5 cup raw cabbage, shredded
- 2 cup raw red bell pepper, sliced
- 2 cup lowfat (1%) milk
- 4 tsp. cornstarch
- 5 tsp. extra virgin olive oil
- 6 cloves raw garlic, minced
- 2 tsp. peeled, raw ginger root, chopped fine
- 1 tsp. ground turmeric
- 1 tsp. dried coriander (cilantro, Chinese parsley)
- 1 tsp. curry powder
Combine onion, jalapeno pepper, spices, milk and chicken in a non-stick skillet. Poach (lightly simmer) until chicken is done.
Mix cornstarch with a little water to dissolve the add to pan an cook for 3-5 minutes. Add oil to a separate pan and cook cabbage and red peppers in oil until crisp-tender.
Divide cabbage between 2 plates and top with chicken and sauce.
Serve immediately. Serves 2.
Nutritional Information
Calories (Per Serving): 476
Protein (g): 39.5
Carbohydrates (g): 45
Fat (g): 16.5
Carb - Protein - Fat % Ratio: 37% - 33% - 30%
