* Exported from MasterCook *

CHIANG MAI CHICKEN

Recipe By :Jill in NW Florida
Serving Size : 4 Preparation Time :0:20
Categories : 0-5G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp vegetable oil
4 lg skinless boneless chicken breast halves -- cut bite size
1 med red bell pepper -- cored, seeded, and
cut into thin
strips
1 tbsp minced ginger -- fresh
1 1/2 lg garlic clove -- minced
1/2 cup coconut milk
2 cups chicken broth -- or water
1/2 tsp Tabasco sauce
1 tsp salt
1 tbsp chopped cilantro -- or parsley, fresh

Heat oil in 12-inch 300mm skillet over medium-high heat. Add chicken; until well browned on all sides, stirring constantly. Remove chicken with slotted spoon
and place on a plate.
Cook pepper strips, ginger and garlic in remaining tablespoon oil over medium heat about 3 minutes. Return chicken to skillet; add coconut milk, chicken broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally. Sprinkle parsley on top before serving.


Recipe Source: TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513





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Per Serving (excluding unknown items): 289 Calories; 16g Fat (50.7% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 1000mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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