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 some different healthy chicken recipes.

Thai Green Chicken Curry
Serves 4-6

10 meat, 4 fat, 2 vegetables
100g protein
fat 86g
carbohydrate 30g
Total Calories 1280

Ingredients:
1 small chicken (cut into large pieces)

curry paste:
5 large green chilies
1 bunch of chives (washed and cut)
1 bunch of mint leaves
2 bunches of fresh cilantro including the roots
2 lemongrass stems (sliced)
5 garlic cloves
2 teaspoons lemon zest
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoons shrimp paste gold powder
1 cup coconut milk
1 cup of water
1 cup baby eggplants (optional)/lady fingers/orca
Citrus leaves or curry leaves
fish sauce to taste

Garnish:
½ cup chopped cilantro
½ cup chopped green chilies

Cooking Methods:
Place all the spice ingredients in a food processor and grind into a fine paste. Simmer the coconut milk in a nonstick skillet until reduced by half. Add the curry paste and sauté in the reduced milk for about 20 minutes until the paste is thick and the oil separates. Add chicken pieces and eggplant/lady fingers, cook uncovered until chicken is cooked through. Season with fish sauce and curry leaves. Garnish with chopped green chiles and cilantro before serving.

Pepper Chicken with Fermented Beans
for 6

9 ½ meat, 2 vegetables, 1 ½ fat, ½ starch, ¼ sugar

97g protein
fat 60g
carbohydrate 43g
Total Calories 1100

Ingredients:
800 g of chicken pieces
1 teaspoon salt
1 tablespoon of oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 teaspoon chopped ripe orange peel
2 tablespoons (30g) fermented black soybeans/miso
3 green bell peppers (cut into bite-sized pieces)
2 red bell peppers (cut into bite-sized pieces)

Seasoning:
1 teaspoon Chinese rice wine
1 teaspoon salt
1 teaspoon of sugar
1 ½ tablespoon dark soy sauce
2 teaspoons of cornmeal
3 tablespoons of water

Chop chicken into small pieces and rub with salt, set aside to drain. Heat 1 tablespoon of oil in a nonstick wok until smoking. Add minced garlic and ginger and sauté until fragrant. Next, add the chicken pieces and fry until just beginning to brown. Remove the chicken pieces, leaving a little oil. Stir the fermented beans and orange peel into the remaining oil. Sauté for 1 more minute. Finally add the peppers and sauté briefly until cooked through and still crisp. Return chicken to wok, sprinkle with rice wine and pour in seasoning mix. Cover and cook for 30 seconds on high heat. Serve immediately.