The Healthy Cook’s new Indian-inspired chicken stir-fry

The recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

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Indian Chicken Stir-Fry

This stir-fry recipe is inspired by Indian Kadai chicken. To really knock it out of the park, serve it with the chutney below.

Time: 30 minutes
Serves 4.

1 Tbs. grated ginger
1 Tbs. grated garlic
1 serrano pepper, minced
½ tsp. garam masala
1 Tbs. + 1 Tbs. peanut oil
1 bell pepper (any color), chopped
1 small onion, chopped
1 lb. skinless, boneless chicken breasts or thighs, chopped
1 large tomato, chopped
½ tsp. kosher salt
a few cilantro sprigs

1. In a small bowl, mix together the ginger, garlic, serrano, garam masala, and 1 Tbs. oil.

2. In a large nonstick pan, heat the remaining 1 Tbs. oil over high heat until very hot but not smoking. Stir-fry the bell pepper and onion until charred in spots, 1–2 minutes. Remove from the pan.

3. Add the ginger mixture to the pan. Stir-fry until fragrant, about 30 seconds. Add the chicken, tomato, and salt. Stir-fry until the chicken is cooked, 2–3 minutes. Return the vegetables to the pan and toss everything together.

4. Garnish with the cilantro.

Per serving (1 cup, not including rice):  

  • Calories: 210  
  • Total fat: 10 g
  • Sat fat: 2 g
  • Carbs: 5 g    
  • Fiber: 1 g  
  • Total sugar: 2 g 
  • Added sugar: 0 g  
  • Protein: 26 g 
  • Sodium: 290 mg 

Cilantro Chutney

1 cup fresh herbs (cilantro and/or mint)
½ serrano pepper, seeded
1 clove garlic
¼ cup extra-virgin olive oil
2 Tbs. fresh lemon juice
¼ tsp. kosher salt

1. In a food processor or blender, blend all of the ingredients together.

Photos: Kate Sherwood/CSPI.

These recipes first appeared in the July/August 2020 issue of Nutrition Action Healthletter.


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