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Home » Healthy Chicken Recipes

Healthy Chicken Recipes

Make your own low carb chicken recipes and healthy chicken recipes

healthy-chicken-recipes: Healthy Chicken Recipes Following are 2 easily make healthy chicken recipes and low carb chicken recipes. Give it a go and share them with your family and friends.

Chestnut Chicken
Serves 4

Nutritional Values
10 .5 meat, 3 starch, 1 .5 fat, 1 vegetable, 1 fruit, 1 sugar
Protein 108g
Fat 65g
Carbohydrate 106g
Total Calories 1440

Ingredients:
1 small chicken (cut into 16 pieces)
2 Tbsp oyster sauce

1 Tbsp sesame oil
5 slices ginger
5 cloves garlic (crushed)
15 dried chestnuts (boil until soft and remove skin)
10 Chinese mushrooms (soaked)
12 red dates
1 carrot (sliced)

For seasoning:
cup rice wine
1 Tbsp light soya sauce
Black pepper
2 tsp corn flour
1 .5 cup water

Garnishing:
Spring onions and parsley (cut into 2cm length)

Cooking Methods:
Marinate chicken with oyster sauce for 30 minutes and drain. Put aside.

In a large pan, put in sesame oil, garlic and ginger, then stir-fry until brown. Add chicken pieces and continue to stir-fry until lightly browned. Add chestnuts, dates, carrots and mushrooms then continue to stir-fry. Stir in the sesoning, cover and simmer on low heat for about 10 minutes.

Garnish with spring onions and parsley.

Chicken Korma

Serves 4-6

Nutritional Values:
10 meat, 5 fat, 1 vegetable
Protein 95g
Fat 95g
Carbohydrate 15g
Total Calories 1290

Ingredients:
1 small chicken (1 kg) cut into large pieces

1 stick cinnamon
3 whole cloves
2 tsp white pepper corns
2 tsp aniseed
1 Tbsp whole cumin
.5 tsp turmeric powder
1 thumb size ginger
5 cloves garlic
4 medium onions
5 pieces candle nuts

1 cup coconut milk
1 .5 cups water
Salt to taste

Cooking Methods:
Dry fry cinnamon, cloves, pepper corns, aniseed, cumin and turmeric powder in a heated frying pan until the spices are fragrant but not brown. Grind spices until powder fine in a coffee grinder. Set aside.

Blend ginger, garlic, onions and candle nuts in a food processor. Cook the coconut milk in a non-stick wok until the oil separates, stir-fry onions, ginger and garlic in the coconut oil until golden. Mix in the spices and fry gently for 3 more minutes.

After that, add in chicken, stirring frequently for about 5 minutes. Next add in the water and simmer the chicken pieces uncovered until tender.

Slowly stir in the rest of the coconut milk. Serve hot.