Chicken with lime, garlic and cashews
Canola oil allows the flavors of lime, garlic and soy sauce to stand out in this recipe. Canola oil, with its light taste, stands nicely in a salad dressing especially when you prefer to taste the ingredients and not the oil. "
NUTRITIONAL INFORMATION
4 servings
calories 190
Fat 8 g
1.5 g saturated fat
Cholesterol 30 g
Sodium 300 mg
Carbohydrates 17 g
3 g fiber
15 g protein
INGREDIENTS
1 (7 oz/200 g) chicken breast boneless and skinless 1
4 cloves garlic, minced 4
2 c. tbsp reduced-sodium soy sauce 30 mL
2 c. tbsp chili garlic sauce 30 mL
2 c. Tea of canola oil 10 mL
2 c. teaspoon fresh lime juice 10 mL
2 large red peppers, thinly sliced 2
1 cup snow peas 250 mL
6 green onions, cut into 6 pieces
1/4 cup unsalted cashews, coarsely chopped 60 mL
INSTRUCTIONS
1. Slice chicken into 1/4 inch (1 cm) thick. If you have difficulty, place the chicken in the freezer for 20 minutes to make it firmer and easier cutting.
2. In a resealable plastic bag, combine garlic, soy sauce, chili sauce, 1 tsp. tsp (5 mL) canola oil and lime juice. Add chicken strips. Marinate in refrigerator 20 minutes to 12 hours.
3. Once marinated chicken, heat over medium heat 1 tbsp. tsp (5 mL) canola oil in a medium saucepan. Add the red peppers. Cook for 1 minute. Remove the peppers from the pan and set aside in a dish.
4. Add the marinated chicken in the pan. Fry the chicken for 4 minutes. Put the red peppers in the pan and cook for 1 minute. Add the snow peas, onions and cook for 2 minutes. Add cashews and fry for 1 minute. Serve.
Recipe courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo,
CLICK HERE
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********************
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Canola oil allows the flavors of lime, garlic and soy sauce to stand out in this recipe. Canola oil, with its light taste, stands nicely in a salad dressing especially when you prefer to taste the ingredients and not the oil. "
NUTRITIONAL INFORMATION
4 servings
calories 190
Fat 8 g
1.5 g saturated fat
Cholesterol 30 g
Sodium 300 mg
Carbohydrates 17 g
3 g fiber
15 g protein
INGREDIENTS
1 (7 oz/200 g) chicken breast boneless and skinless 1
4 cloves garlic, minced 4
2 c. tbsp reduced-sodium soy sauce 30 mL
2 c. tbsp chili garlic sauce 30 mL
2 c. Tea of canola oil 10 mL
2 c. teaspoon fresh lime juice 10 mL
2 large red peppers, thinly sliced 2
1 cup snow peas 250 mL
6 green onions, cut into 6 pieces
1/4 cup unsalted cashews, coarsely chopped 60 mL
INSTRUCTIONS
1. Slice chicken into 1/4 inch (1 cm) thick. If you have difficulty, place the chicken in the freezer for 20 minutes to make it firmer and easier cutting.
2. In a resealable plastic bag, combine garlic, soy sauce, chili sauce, 1 tsp. tsp (5 mL) canola oil and lime juice. Add chicken strips. Marinate in refrigerator 20 minutes to 12 hours.
3. Once marinated chicken, heat over medium heat 1 tbsp. tsp (5 mL) canola oil in a medium saucepan. Add the red peppers. Cook for 1 minute. Remove the peppers from the pan and set aside in a dish.
4. Add the marinated chicken in the pan. Fry the chicken for 4 minutes. Put the red peppers in the pan and cook for 1 minute. Add the snow peas, onions and cook for 2 minutes. Add cashews and fry for 1 minute. Serve.
Recipe courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo,
CLICK HERE
low carbs recipes:Fish with white trim Duxelles
low carbs recipes: Spicy grilled asparagus
low carbs recipes-salmon BLT
low carbs recipes_Mini frittatas tomato
low-carb diet help
********************
diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs
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