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Indonesian Chicken

Written By steeve adam on Sunday, 14 May 2017 | May 14, 2017

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!


  • 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 


 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%

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