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| suitable for low cholesterol diets | |||||
| Ingredients: | |||||
| 4 | Chicken breasts | ||||
| 1 clove | garlic chopped | ||||
| 1 piece | fresh ginger, peeled and chopped | ||||
| 1 | fresh green chili, seeded & chopped | ||||
| 2 | Limes | ||||
| 1 glass | white wine | ||||
| 0.50 tsp | turmeric | ||||
| 1 | green pepper, cut into strips | ||||
| 1 | baby marrow, cut into strips | ||||
| 1 tsp | chopped coriander | ||||
| salt & pepper to taste | |||||
| Directions: | |||||
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Heat non-stick pan. Add chicken & dry fry for 5-6 minutes until colour changes and flesh starts to firm up.
Add garlic, ginger and chili and cook for a further minute. Grate a little zest of one of the limes, then sqeezeout the juice of both limes. Add the lime zest and juice to pan, along with wine and turmeric.Season well with salt and pepper. Add the green pepper and baby marrow. Cook for 203 minutes until very lightly cooked but still crisp. Remove pan from heat and stir in the fresh coriander Serve hot |
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