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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 26%
  • Fat: 9.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 52.6g
  • Carbohydrate: 5.2g
  • Fiber: 2.3g
  • Cholesterol: 134mg
  • Iron: 3mg
  • Sodium: 739mg
  • Calcium: 91mg

Ingredients

  • 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

Preparation

  1. 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.
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