| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Chicken breast, boneless | 8 oz | Onion, raw | chopped | 1 cup | |
| Jalapeno, raw | sliced | 1/2 cup | Cabbage, raw | shredded | 5 cups |
| Red pepper, sweet | sliced | 2 cups | Milk | 1% | 2 cups |
| Cornstarch | 4 tsp | Olive oil | extra virgin | 5 tsp | |
| Garlic | raw | 6 cloves | Ginger root | raw | 2 tsp |
| Turmeric | ground | 1 tsp | Coriander leaf | dried | 1 tsp |
| Curry powder | 1 tsp |
Dietary Fiber
34%
45%
26%
25%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (757g)
Servings: 1
480
140
16g
4g
18%
80mg
220mg
9%
27 g
40 g
420%
80%
20%
Iron
16%
47g
% Percent Daily Values are based on a 2,000 calorie diet
8g
Indonesian
Chicken
Chicken
Number of Servings:
Calories Per Serving:
2
476
32-38-29
PCF Ratio:
Cooking Instructions
In non stick saute pan combine onion, jalapeno pepper, spices, milk and chicken. 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. In separate pan cook cabbage and red peppers in oil until tender. Divide cabbage between 2 plates and top with chicken. Serve immediately
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307