Turmeric-Ginger Chicken Sauté: My Recipe in Cooking Light Magazine That Started it All

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


Turmeric Ginger Chicken Sauté
Serves 4
The recipe of mine that started it all- featured in Cooking Light magazine in 2008.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1 tablespoon olive oil
  2. 1/4 cup chopped red bell pepper
  3. 1/4 cup chopped green bell pepper
  4. 1 tablespoon finely chopped red onion
  5. 1/2 cup thinly sliced red cabbage (optional)
  6. 2 teaspoons grated peeled fresh ginger
  7. 2 garlic cloves, minced
  8. 2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
  9. 2 tablespoons chopped fresh parsley
  10. 2 teaspoons ground turmeric
  11. 1 teaspoon salt
  12. 1/4 teaspoon paprika
  13. 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add bell peppers to pan. Sauté 1 minute, stirring constantly.
  3. Add onion; sauté 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently.
  4. Add chicken and next 4 ingredients (through paprika); cook 20 additional minutes, stirring frequently.
  5. Stir in spinach, and reduce heat to low.
  6. Cook, covered, for an additional 5-7 minutes or until chicken is done (165°F in the center of each piece).
Yvonne Maffei https://myhalalkitchen.com/

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  1. hmmmmm. i going to try this one this week, insha’a Allah. what’s the difference between red onion, white onion, yellow onion (the one most buy), and green oinions?

  2. Different onions have different uses because of their taste. Yellow onions are a sweet onion common cooking onion in many cultures because they do not loose their flavor as much as others when they are cooked. Yellow onions also carmalize well, and they also make a tasty fried onion when they are crispy and crunchy. Red onions can be very powerful but early in the year it isn’t a very “hot” onion. A lot depends on it’s size and time of year it is used Reds are great raw onions for salads and they are pretty because of their purple skin color. White onions are a lot like yellow onions but they are not as sweet, they are much more onion flavored. Green onions are young and don’t have a great deal of taste when cooked, however they do have a nice onion flavor when they are raw and they make a pretty garnish. (hope it was helpful!)

  3. @Feda- it really just depends on the flavor you are going for in the dish. The most common and versatile onion to use is the yellow onion, specifically for sauteing. White onion is common as a raw ingredient and found in a lot of Hispanic dishes. Green onions are not usually cooked into a dish but used as a fresh topping, such as on tacos, bean dips and more yummy stuff like it.

    Hope that helps!

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