Turmeric Ginger Chicken Sauté Recipe Print Page

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Turmeric Ginger Chicken Sauté

â€œI 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

Cooking Light MAY 2008

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

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. 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.

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

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Turmeric Ginger Chicken Sauté recipe