Jalapeno peppers get their heat from capsaicin and related compounds. The heat from hot peppers is measured in “Scoville Units” - fiery Jalapenos can rate up to 10,000 SU! Fortunately, most of the heat is concentrated in the seeds - so you can control the heat level by removing the seeds, or limiting how many are added to the dish. Exercise caution when cutting/seeding Jalapenos - wash your hands thoroughly after handling, and keep your hands away from your eyes!
Ingredients
- 8 oz. boneless raw chicken breast, broilers or fryers
- 1 c. chopped raw onion
- 1/2 c. raw jalapeno peppers, thinly sliced
- 5 c. raw cabbage, shredded
- 2 c. raw red bell pepper, sliced
- 2 c. lowfat (1%) milk
- 4 tsp. cornstarch
- 5 tsp. extra virgin olive oil
- 6 cloves raw garlic, minced
- 2 tsp. peeled, raw ginger root, chopped fine
- 1 tsp. ground turmeric
- 1 tsp. dried coriander (cilantro, Chinese parsley)
- 1 tsp. curry powder
Directions
Combine onion, jalapeno pepper, spices, milk and chicken in a non-stick skillet. Poach (lightly simmer) until chicken is done. Mix cornstarch with a little water to dissolve the add to pan an cook for 3-5 minutes. Add oil to a separate pan and cook cabbage and red peppers in oil until crisp-tender. Divide cabbage between 2 plates and top with chicken and sauce. Serve immediately.
Nutritional Information
Calories (Per Serving): 476
Protein (g): 39.5
Carbohydrates (g): 45
Fat (g): 16.5
Carb - Protein - Fat % Ratio: 37% - 33% - 30%
