Chicken strips and vegetables in a curry sauce.
An example of «China meets India» in a hurry... : a quick sautéing in a wok followed by Indian curry seasoning.
1 tbsp | butter, unsalted | 14 g | |
2 tbsp | canola oil | 30 mL | |
200 g | chicken strips | ||
1/2 | onions, finely chopped | 100 g | |
1 | zucchini, cut into thin rounds | 130 g | |
1/2 | green peppers, cut into thin strips | 80 g | |
2 tsp | curry powder | 6 g | |
1 cup | soybean sprouts | 70 g | |
1 clove | garlic, crushed | ||
1/4 cup | unsweetened coconut milk | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Put the serving dish in the oven at the lowest setting to keep the chicken strips warm while you cook the vegetables.
per 1 serving (310 g)
Amount % Daily Value |
Calories 430 |
Fat 30 g 46 % |
Saturated
12 g
62 % |
Cholesterol 80 mg |
Sodium 90 mg 4 % |
Carbohydrate 15 g 5 % |
Fibre 3 g 14 % |
Sugars 5 g |
Net Carbs 12 g |
Protein 30 g |
Vitamin A 19 % |
Vitamin C 75 % |
Calcium 7 % |
Iron 26 % |
Food Group | Exchanges |
---|---|
Vegetables | 2 |
Meat and Alternatives | 3 |
Fats | 4 ½ |