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Thai Ginger Chicken Recipe

THAI GINGER CHICKEN


1 bunch fresh cilantro leaves, stems removed


2-inch piece fresh ginger, peeled and thinly sliced


3 tablespoons olive oil


1 medium yellow onion, sliced

1 medium carrot, thinly sliced

1 small sweet potatoe, thinly sliced

1 small eggplant, quartered lengthwise and sliced 1/2-inch thick crosswise


2 (13.5-ounce) cans unsweetened coconut milk


1 pound boneless, skinless chicken breasts, 1/2-inch thick

Put the cilantro, ginger and 1 tablespoon of the oil in a food processor and pulse until combined. Heat the remaining oil in a large saucepan over medium heat then Add the onion, eggplant, carrot and potatoe cook until softened, about 5 to 10 minutes. Add the coconut milk and bring to a simmer. Add the reserved cilantro mixture and chicken. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Taste and add salt or shoyu, if desired. Serve over rice.

Makes 4 servings.


Per serving: 240 calories, 5 g fat, 45 mg cholesterol, 470 mg sodium, 20 g carbohydrate, 16 g protein.

Optional: Add 3 jalapeno peppers to the cilantro-ginger mixture for additional spice. Also, you can substitude any other meat you prefer


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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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