Turmeric Ginger Chicken Saute |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Cooking Light May 2008. The recipe says it feeds 4, but I think with 2 pounds of chicken, it could feed 6-8 if you are watching your portions and pair it with some rice or another starchy side. 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 lbs 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 |
0.5 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry |
Directions:
1. Heat oil in a large nonstick skilled over medium high heat.
2. Add bell peppers to pan; saute 1 minute.
3. Reduce heat to medium; stir in cabbage, ginger and garlic. Cook for 3 minutes, stirring frequently.
4. Add chicken and next 4 ingredients; cook 5 minutes, stirring frequently.
5. Stir in spinach and reduce heat to low. Cook 10 minutes or until chicken is done.
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