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This is a quick recipe you can put together for your next family dinner! You can serve it with a side of brown rice or quinoa.
Time: 30 minutes
Serves: 4
Ingredients
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1 Tbs. grated ginger
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1 Tbs. grated garlic
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1 serrano pepper, minced
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½ tsp. garam masala
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1 Tbs. + 1 Tbs. peanut oil
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1 bell pepper (any color), chopped
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1 small onion, chopped
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1 lb. skinless, boneless chicken breasts or thighs, chopped
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1 large tomato, chopped
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½ tsp. kosher salt
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A few cilantro sprigs
Instructions
- In a small bowl, mix together the ginger, garlic, serrano, garam masala, and 1 Tbs. oil.
- 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.
- 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.
- Garnish with the cilantro.
Nutrition Facts
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
Adapted from https://www.cspinet.org/recipe/indian-chicken-stir-fry