Low-Fat Spicy Szechwan Baked Chicken
INGREDIENTS:
1/2 lb Chicken breast,
-boneless, skinless
1/4 lb Rice vermicelli noodles
3 Garlic cloves, minced
1 tb Ground cumin
1/2 ts Turmeric
5 c Chicken stock
1/2 ts Lime rind, grated
2 tb Lemon juice
2 ts Gingerroot, chopped
2 ts Granulated sugar
1 ts Chili paste
1 c Bean sprouts
1 c Romaine lettuce, coarse chop
2 tb Fresh coriander, chopped
1/2 lb Chicken breast,
-boneless, skinless
1/4 lb Rice vermicelli noodles
3 Garlic cloves, minced
1 tb Ground cumin
1/2 ts Turmeric
5 c Chicken stock
1/2 ts Lime rind, grated
2 tb Lemon juice
2 ts Gingerroot, chopped
2 ts Granulated sugar
1 ts Chili paste
1 c Bean sprouts
1 c Romaine lettuce, coarse chop
2 tb Fresh coriander, chopped
Cut chicken into thin strips. Break noodles into 3-inch long pieces. In saucepan, combine garlic, cumin and turmeric; cook over medium heat, stirring constantly, for 1 minute.
Add chicken, stock, lime rind and juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer for 5 minutes.
Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce; cook for 1 minute. Ladle into individual bowls and sprinkle with coriander.
Per serving: about 155 calories, 15 g Protein, 2 g fat, 18 g carbohydrate
Add chicken, stock, lime rind and juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer for 5 minutes.
Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce; cook for 1 minute. Ladle into individual bowls and sprinkle with coriander.
Per serving: about 155 calories, 15 g Protein, 2 g fat, 18 g carbohydrate