Chicken with Garlic Sauce
Chicken is a good source of protein and can be part of a healthy diet. However, the way that the chicken is prepared and served can affect its nutritional value.
For example, chicken that is fried or breaded and served with high-fat sauces or sides may be high in calories and unhealthy fats. On the other hand, grilled or baked chicken with no added fat can be a healthy option.
It is also important to pay attention to portion sizes when eating chicken. Eating too much of any type of food, including chicken, can contribute to weight gain.
Overall, it is best to choose lean cuts of chicken and prepare them in a healthy way, such as grilling or baking, as part of a balanced diet that includes a variety of foods.
The nutritional value of chicken with garlic sauce depends on the ingredients and how it is prepared.
If the recipe I provided earlier is followed, the chicken with garlic sauce will be a source of protein and some other nutrients, such as vitamin A from the cream and vitamin C from the parsley. However, the dish does contain some fat from the olive oil and butter, as well as calories from the heavy cream.
To make this dish a healthier option, you could try using low-fat or fat-free dairy products, such as milk or yogurt, instead of heavy cream. You could also try using less butter or olive oil, or using a healthier oil like avocado or coconut oil. Adding vegetables to the dish, such as bell peppers, onions, or tomatoes, can also increase the nutritional value of the meal.
Overall, it is important to pay attention to the ingredients and preparation methods when determining the healthfulness of a dish.
Chicken with Garlic Sauce
Ingredients
Chicken
- 1 1/2 cup vegetable oil
- 2 tablespoon garlic (minced)
- 2 tablespoon ginger (minced - or use ½ teaspoon ginger powder)
- 1/2 cup carrot (washed and sliced)
- 1/2 cup celery (washed and sliced)
- 2 cup broccoli florets
- 1 1/2 cups mushrooms (about 4 ounces, washed and sliced)
- 1 lb chicken breast (sliced into thin strips)
Garlic Sauce
- 1/3 cups chicken broth
- 2 tablespoon soy sauce
- 1 tablespoon dry sherry (or sake)
- 1/2 tablespoon rice vinegar
- 2 tablespoon sesame oil
- 1 teaspoon chili paste (Sambal Oelek brand)
- 1 tablespoon cornstarch
- 2 tablespoon water (cold, to make slurry)
- 1/4 cup heavy cream (or a low-fat or fat-free dairy alternative)
- 2 tablespoon chopped fresh parsley (optional)
Instructions
Chicken
- Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and place it in the skillet. Cook until the chicken is no longer pink in the center and the juices run clear, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth, heavy cream, and butter to the skillet and bring the mixture to a boil. Reduce the heat to low and simmer for 2-3 minutes or until the sauce has thickened.
- Return the chicken to the skillet and spoon the sauce over the top. Sprinkle with parsley and serve.
Garlic Sauce
- In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes or until the sauce has thickened.
- Stir in the chopped parsley, if using.
