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Ingredients
1 flat chicken cutlet (skinless boneless breast)
1 pat butter
1 TBSP oil
1 red bell pepper cut in flat thin strips
1 yellow bell pepper cut into flat thin strips
1 zucchini, peeled, and cut into noodles with potato peeler
1 clove garlic, minced
6 blanched almonds
1 piece fresh ginger, minced
½ cup compliant tomato juice
1 TBSP honey
1 tsp mustard
few drops vinegar
salt and pepper to taste
4 drops Tabasco sauce- optional (omit for SCD and IBD-AID)
No items found.
1 flat chicken cutlet (skinless boneless breast)
1 pat butter
1 TBSP (15 ml)oil
1 red bell pepper cut in flat thin strips
1 yellow bell pepper cut into flat thin strips
1 zucchini peeled and cut into noodles with potato peeler
1 clove garlic minced
6 blanched almonds
1 piece fresh ginger minced
118 ml compliant tomato juice
1 TBSP (15 ml) honey
1 tsp (5 ml) mustard
few drops vinegar
salt and pepper to taste
4 drops Tabasco sauce- optional (omit for SCD and IBD-AID)
No items found.
Instructions
- Slice chicken cutlet on slant into paper thin strips. Heat medium skillet.
- Add oil and butter. Cook chicken before adding in vegtables.
- Add peppers, garlic, almonds, ginger, and tomato. Stir fry until well cooked, about 5-7 minutes.
- Add zucchini, honey, mustard, and salt and pepper. Continue to cook another 5 minutes.
- Add tabasco and adjust seasonings if needed. Cool slightly before serving.
No items found.
Nutritional Info
Storage
Notes




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