If you’re looking for a quick and easy dish that is bursting with flavor, check out my recipe for Turmeric-Ginger Chicken Saute, which appeared in Cooking Light Magazine last winter. I came up with it one night when I only had boneless chicken breast and several exciting spices on hand.
Turmeric Ginger Chicken Sauté
1 tablespoon olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 tablespoon finely chopped red onion
1/2 cup thinly sliced red cabbage
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
2 pounds skinless, boneless chicken breast halves, cut into (1-inch) pieces
2 tablespoons chopped fresh parsley
2 teaspoons ground turmeric
1 teaspoon salt
1/4 teaspoon paprika
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Heat oil in a large nonstick skillet over medium-high heat.
Add bell peppers to pan; sauté 1 minute, stirring constantly.
Add onion; sauté 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently.
Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently.
Stir in spinach, and reduce heat to low.
Cook 10 minutes or until chicken is done (165°F in the center of each piece).