Turmeric Ginger Chicken Sauté

“I came up with this recipe one night when I was in the mood for ethnic food. This dish combines Indian and Mediterranean cuisines.â€� —Yvonne Maffei, Lombard, IL


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 26 %
Fat 9.1 g
Satfat 2 g
Monofat 4.3 g
Polyfat 1.7 g
Protein 52.6 g
Carbohydrate 5.2 g
Fiber 2.3 g
Cholesterol 134 mg
Iron 3 mg
Sodium 739 mg
Calcium 91 mg


1 tablespoon olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 tablespoon finely chopped red onion
1/2 cup thinly sliced red cabbage
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
2 pounds skinless, boneless chicken breast halves, cut into (1-inch) pieces
2 tablespoons chopped fresh parsley
2 teaspoons ground turmeric
1 teaspoon salt
1/4 teaspoon paprika
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry


1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers to pan; sauté 1 minute, stirring constantly. Add onion; sauté 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently. Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently. Stir in spinach, and reduce heat to low. Cook 10 minutes or until chicken is done.

Yvonne Maffei,

Cooking Light

May 2008
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