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Poulet Malika
Servings:
Serves 4 as an appetizerPrep Time:
5 minutesCook Time:
10 minutes
Ingredients
1 1/2 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon salt, or to taste
1 1/2 tablespoons minced fresh lemongrass
1 large shallot, minced
2 each Cloves garlic, minced
1/4 cup Low sodium chicken or vegetable broth
1 lb Boneless, skinless chicken breasts, thinly sliced
4 each plum tomatoes, cut in half lengthwise, then sliced into half moons
1 each cubanelle chili pepper, seeded and thinly sliced
3 each yellow or green bell peppers, seeded and thinly sliced
1 each jalapeno chili pepper, seeded and thinly sliced
1/2 cup chopped basil leaves
Directions
Note: To prepare the lemongrass, peel the tough outer layers and trim the ends before mincing.
1. Heat oil in a wok or large saucepan over medium-high heat. Add sugar, salt, lemongrass, shallot, and garlic and stir for 30 seconds to release flavors.
2. Add broth and chicken. Saute 4 to 5 minutes until almost cooked through. Addtomatoes, cubanelle, bell peppers, and jalapeno and saute about 3 to 4 minutes more, until vegetables are cooked but still crunchy and chicken is cooked through.
3. Add basil leaves and stir. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2012
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 240 kcal (12%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 65 mg (22%) |
| Sodium | 280 mg (12%) |
| Total Carbohydrates | 18 g (6%) |
| Dietary Fiber | 3 g (12%) |
| Protein | 29 g (48%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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