Low Carb Thai Chicken Olga
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
| Recipe Yield | 14.12 oz |
| Number of Servings | 4 |
| Serving Size | 3.53 oz |
Ingredients
17.65 oz
chicken breast
400 ml
coconut milk
2 tbsp
red curry paste
2 tbsp
fish sauce
2 tbsp
lime juice
1 tsp
stevia
7.06 oz
Green beans
5.30 oz
bell pepper
3.53 oz
onion
2 cloves
garlic
1 tsp
Ginger
0.35 oz
Cilantro
Directions
Step 1
Cut the chicken breast into bite-sized pieces.
Step 2
In a large pan, heat some oil and sauté the garlic and ginger until fragrant.
Step 3
Add the chicken pieces to the pan and cook until browned.
Step 4
In a separate bowl, mix the coconut milk, red curry paste, fish sauce, lime juice, and stevia.
Step 5
Add the coconut milk mixture to the pan with the chicken and simmer for 10 minutes.
Step 6
Add the green beans, bell pepper, and onion to the pan and cook for an additional 5 minutes.
Step 7
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 7.06 kcal | 0.35% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.1765 g | 0% |
| Saturated Fat | 0.1059 g | 0.1% |
| Fat | 0.353 g | 0.25% |
| Carbohydrates | 0.353 g | 0.07% |
| Sodium | 17.65 mg | 3.53% |
| Fibers | 0.1059 g | 0.28% |
| Sugars | 0.1059 g | 0% |
| Protein | 0.706 g | 0.83% |
| Vitamin C | 0.706 mg | 0.78% |
| Calcium | 0.2118 mg | 0.04% |
| Iron | 0.353 mg | 0.07% |
| Potassium | 14.12 mg | 2.82% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.765 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.353 mg | 27.15% |
| Vitamin B12 | 0.5295 mcg | 22.06% |
| Vitamin E | 0.1412 mg | 0.94% |
| Zinc | 0.2824 mg | 0.06% |
| Selenium | 0.5295 mcg | 0.11% |
| Vitamin D | 0.0706 mcg | 0.47% |
Recipe Attributes
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