To really knock this dish out of the park, serve it with a salsa verde made with cilantro and mint (see Dish of the Month).

Ingredients

  • 1 Tbs. grated ginger
  • 1 Tbs. grated garlic
  • 1 serrano pepper, minced
  • ½ tsp. garam masala
  • 1 Tbs. + 1 Tbs. peanut oil
  • 1 bell pepper (any color), chopped
  • 1 small onion, chopped
  • 1 lb. skinless, boneless chicken breasts or thighs, chopped
  • 1 large tomato, chopped
  • ½ tsp. kosher salt
  • a few cilantro sprigs

Instructions

  1. In a small bowl, mix together the ginger, garlic, serrano, garam masala, and 1 Tbs. oil.

  2. In a large nonstick pan, heat the remaining 1Tbs. oil over high heat until very hot but not smoking. Stir-fry the bell pepper and onion until charred in spots, 1–2 minutes. Remove from the pan.

  3. Add the ginger mixture to the pan. Stir-fry until fragrant, about 30 seconds. Add the chicken, tomato, and salt. Stir-fry until the chicken is cooked, 2–3 minutes. Return the vegetables to the pan and toss everything together.

  4. Garnish with the cilantro.

Nutrition Information

Per serving (1 cup, not including rice):

  • Calories: 210
  • Total fat: 10 g
  • Sat fat: 2 g
  • Carbs: 5 g
  • Fiber: 1 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 26 g
  • Sodium: 290 mg

For more summer recipes

Go to nutritionaction.com/summer for

  • Stuffed Italian Eggplant
  • Grilled Sesame Chicken & Vegetables

For cooking advice, write to Chef Kate at healthycook@cspinet.org.