Szechuan Chicken
.svg){kind=icon}
Ingredients
1 flat chicken cutlet (skinless boneless breast)
1 pat butter
1 TBSP sunflower oil
1 red bell pepper cut in flat thin strips
1 zucchini, peeled, and cut into noodles with potato peeler
1 clove garlic, minced
6 blanched almonds
1 piece fresh ginger, minced
½ cup compliant tomato juice
1 TBSP honey
1 tsp mustard
few drops vinegar
salt and pepper to taste
4 drops Tabasco sauce (SCD compliant)
1 flat chicken cutlet (skinless boneless breast)
1 pat butter
1 TBSP (15 ml) sunflower oil
1 red bell pepper cut in flat thin strips
1 zucchini peeled and cut into noodles with potato peeler
1 clove garlic minced
6 blanched almonds
1 piece fresh ginger minced
118 ml compliant tomato juice
1 TBSP (15 ml) honey
1 tsp (5 ml) mustard
few drops vinegar
salt and pepper to taste
4 drops Tabasco sauce (SCD compliant)
.svg)
Instructions
- Slice chicken cutlet on slant into paper thin strips. Heat medium skillet.
- Add oil and butter.
- Add next six ingredients and stir fry until well cooked, about 5-7 minutes.
- Add remaining ingredients and continue to cook another 5 minutes.
- Cool before serving
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments