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Ingredientes
- 1 Tbsp. oil
- 4 x boned and skinned chicken breast halves cut in 1" cubes
- 1 x green bell pepper minced
- 1 x red bell pepper minced
- 1 lrg onion minced
- 1 c. Balti sauce see recipe
- 2 c. long-grain white rice cooked fresh cilantro minced
Direcciones
- In a large heavy skillet or possibly wok, heat oil over medium high heat and cook chicken till pcs are no longer pink. Add in the minced bell peppers and onions to the pan and stir fry 3-5 min. Add in the Balti sauce and simmerabout 5 min.
- Serve over cooked white rice, garnished with minced fresh cilantro.
- NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people inIndia. Now it's the most popular dish at warm Indian restaurants inEngland. "Balti houses" are more popular in England than in India, wherethe cuisine is so regional. It supposedly comes from the 'Baltistan'region in northern India- it's now part of north Pakistan- where the peoplewere nomadic and carried minimal cooking equipment."
- make it lowfat. We had this for dinner last night- it was very good and not as spicyas you might imagine. I froze the remaining Balti sauce, and next time,instead of using chicken, I will substitute garbanzo beans and/or possibly potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 5 servings | |
| Calories 356 | |
| Calories from Fat 33 | 9% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.08g | |
| Cholesterol 21mg | 7% |
| Sodium 30mg | 1% |
| Potassium 294mg | 8% |
| Total Carbs 63.77g | 17% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.52g | 2% |
| Protein 14.46g | 23% |
