Looking for a change of taste? What we have here is Asian flavored Indian chicken recipes and Chinese chicken recipes. These recipes are also suitable for diabetics. Now, you can prepare more varieties of delicious and healthy food for your family. Below you will find a few different healthy chicken recipes.
Thai Green Chicken Curry
Serves 4-6
10 meat, 4 fat, 2 vegetable
Protein 100g
Fat 86g
Carbohydrate 30g
Total Calories 1280
Ingredients:
1 small chicken (cut into large pieces)
Curry paste:
5 large green chilies
1 bunch spring onions (washed and trimmed)
1 bunch mint leaves
2 bunches fresh coriander including roots
2 stalks lemongrass (sliced)
5 cloves garlic
2 tsp lemon rind
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 tsp shrimp paste or powder
1 cup coconut milk
1 cup water
1 cup baby eggplants (optional) /lady fingers/orca
Citrus leaves or curry leaves
Fish sauce to taste
Garnishing:
½ cup chopped coriander
½ cup chopped green chilies
Cooking Methods:
Place all spice ingredients in a food processor and grind into a fine paste. Gently simmer the coconut milk in a non-stick pan until reduced to half. Add curry paste and stir-fry in the reduced milk for about 20 minutes until the paste is thick and the oil separates out. Add chicken pieces and eggplants/lady fingers, cook uncovered until chicken is cooked through. Season with fish sauce and curry leaves. Garnish with chopped green chilies and coriander before serving.
Pepper Chicken with Fermented Beans
Serves 6
9 ½ meat, 2 vegetable, 1 ½ fat, ½ starch, ¼ sugar
Protein 97g
Fat 60g
Carbohydrate 43g
Total Calories 1100
Ingredients:
800g chicken pieces
1 tsp salt
1 Tbsp oil
2 Tbsp chopped garlic
1 Tbsp chopped ginger
1 tsp chopped aged orange peel
2 Tbsp (30g) black fermented soya beans/miso
3 green peppers (cut into bite sizes)
2 red peppers (cut into bite sizes)
Seasoning:
1 tsp Chinese rice wine
1 tsp salt
1 tsp sugar
1 ½ Tbsp dark soya sauce
2 tsp corn flour
3 Tbsp water
Chop chicken into bite-size pieces and rub in the salt, set aside to drain. Heat 1 tbsp of oil in a non-stick wok until smoke forms. Add chopped garlic and ginger and stir-fry until fragrant. Next, add chicken pieces and fry until they start to turn brown. Remove the chicken pieces, leaving some of the oil behind. Stir fermented beans and orange peel into the remaining oil. Stir fry for 1 more minute. Finally add in peppers and saute briefly until they are cooked buy still crisp. Return the chicken to the wok, sprinkle rice wine and pour in seasoning mixture. Cover and cook for 30 seconds over high heat. Serve immediately.
You can also do this recipe in an air fryer, Find out which are the best air fryers in India
Thai Green Chicken Curry
Serves 4-6
10 meat, 4 fat, 2 vegetable
Protein 100g
Fat 86g
Carbohydrate 30g
Total Calories 1280
Ingredients:
1 small chicken (cut into large pieces)
Curry paste:
5 large green chilies
1 bunch spring onions (washed and trimmed)
1 bunch mint leaves
2 bunches fresh coriander including roots
2 stalks lemongrass (sliced)
5 cloves garlic
2 tsp lemon rind
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 tsp shrimp paste or powder
1 cup coconut milk
1 cup water
1 cup baby eggplants (optional) /lady fingers/orca
Citrus leaves or curry leaves
Fish sauce to taste
Garnishing:
½ cup chopped coriander
½ cup chopped green chilies
Cooking Methods:
Place all spice ingredients in a food processor and grind into a fine paste. Gently simmer the coconut milk in a non-stick pan until reduced to half. Add curry paste and stir-fry in the reduced milk for about 20 minutes until the paste is thick and the oil separates out. Add chicken pieces and eggplants/lady fingers, cook uncovered until chicken is cooked through. Season with fish sauce and curry leaves. Garnish with chopped green chilies and coriander before serving.
Pepper Chicken with Fermented Beans
Serves 6
9 ½ meat, 2 vegetable, 1 ½ fat, ½ starch, ¼ sugar
Protein 97g
Fat 60g
Carbohydrate 43g
Total Calories 1100
Ingredients:
800g chicken pieces
1 tsp salt
1 Tbsp oil
2 Tbsp chopped garlic
1 Tbsp chopped ginger
1 tsp chopped aged orange peel
2 Tbsp (30g) black fermented soya beans/miso
3 green peppers (cut into bite sizes)
2 red peppers (cut into bite sizes)
Seasoning:
1 tsp Chinese rice wine
1 tsp salt
1 tsp sugar
1 ½ Tbsp dark soya sauce
2 tsp corn flour
3 Tbsp water
Chop chicken into bite-size pieces and rub in the salt, set aside to drain. Heat 1 tbsp of oil in a non-stick wok until smoke forms. Add chopped garlic and ginger and stir-fry until fragrant. Next, add chicken pieces and fry until they start to turn brown. Remove the chicken pieces, leaving some of the oil behind. Stir fermented beans and orange peel into the remaining oil. Stir fry for 1 more minute. Finally add in peppers and saute briefly until they are cooked buy still crisp. Return the chicken to the wok, sprinkle rice wine and pour in seasoning mixture. Cover and cook for 30 seconds over high heat. Serve immediately.
You can also do this recipe in an air fryer, Find out which are the best air fryers in India
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