Turmeric Ginger Chicken Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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“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 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 |
Directions:
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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