Singapore Chicken
Recipe: #4386
January 28, 2012
Categories: Chicken, Broccoli, Peppers, Asian, Diabetic, Heart Healthy, High Protein, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Chicken Dinner, more
"I originally found this on the American Diabetes Association website, but have since tweaked it a bit to more suit our taste. The addition of the peanuts adds texture that gives it something most dishes like this just don't have. And since it comes in at 33g each of protein and carbohydrates, it's a good way to feel like you're cheating a low-carb diet without actually having to do so."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (435.7 g)
- Calories 471.6
- Total Fat - 23 g
- Saturated Fat - 7.6 g
- Cholesterol - 81.6 mg
- Sodium - 7551.1 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 4.5 g
- Sugars - 3 g
- Protein - 32.3 g
- Calcium - 80.1 mg
- Iron - 2.9 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil and 1 tablespoon chicken broth in a large nonstick skillet; add onion and cook until soft, about 5 minutes.
Step 2
Push the onion to one side of the pan; add chicken, curry powder and pepper and cook until chicken is white all the way around; about 8 minutes.
Step 3
Dissolve cornstarch in soy sauce; add mixture to pan along with remaining chicken broth.
Step 4
Add broccoli/cauliflower and red pepper and cook an additional 5 minutes, stirring occasionally.
Step 5
Add peanuts and cook until chicken is completely done, about 2-3 minutes.
Step 6
Serve over 1/4 cup brown rice.
Tips
No special items needed.
1 Reviews
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