Caribbean Mango Chicken
- 1 lb chicken breasts cut into strips 500 g
- 2 tsp curry powder 10 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp pepper 1 mL
- 3 Tbsp canola oil, divided 45 mL
- 2 cloves garlic, minced
- 1 Tbsp grated fresh ginger 15 mL
- 1 red pepper cut into strips
- 1 yellow or orange pepper, cut into strips
- 2 stalks celery, cut on diagonal
- 1 can (14 oz/398 mL) light coconut milk
- 2 tsp lemon zest 10 mL
- 1 large mango, cut into bite-size pieces
- 2 Tbsp freshly chopped basil 30 mL
- 1. Season chicken with curry powder, salt and pepper.
- 2. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Sauté chicken until just cooked, about 7 to 8 minutes. Remove to plate and set aside.
- 3. Add 1 Tbsp (15 mL) canola oil to pan. Sauté garlic and ginger along with peppers and celery. Sauté 5 to 6 minutes. Stir occasionally.
- 4. Add coconut milk, lemon zest and mango, along with chicken. Heat through. Stir in basil.
- 5. Serve with short grain rice.
1 cup (250 mL)
|Gras saturés||15 g|
Apricot Chicken Tagine
Preventing heart disease starts right in the kitchen. My philosophy is simple - never give up what you like to eat, just change your recipes, using healthier ingredients. That is why I encourage my heart patients to use canola oil. It is the best universal oil for both baking and cooking.
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