This dish can be served over cooked no salt added rice or noodles, making it a colorful and filling meal.

2 servings; 355 mg. sodium per serving

1 Tablespoon healthy oil
5 thin slices onion, cut into quarters
1 large clove garlic, crushed
1 teaspoon fresh grated ginger
1/2 teaspoon no salt added chili powder
1/4 teaspoon ground coriander
1/8 teaspoon salt
1 Tablespoon flour
3/4 cup low sodium chicken broth
2 Tablespoons white wine
1 teaspoon reduced sodium Tamari sauce
6 oz cooked chicken breast, cut into1/2 inch cubes
1/4 cup no salt added frozen petite green peas

Prep. Instructions

1. Place onion, garlic and ginger into a bowl.
2. Combine chili powder, coriander and salt in a separate bowl.
3. Combine chicken broth, wine and Tamari sauce in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9 inch skillet over medium-low heat.

2. Add onion, garlic and ginger. Cook, stirring often, until onion is tender, about 5 minutes.

3. Add herb/spices. Stir for a few minutes.

4. Add flour. Stir until completely combined.

5. Add chicken broth mixture. Stir until sauce has thickened, about 3 minutes.

7. Add chicken and green peas. Bring to a boil; then turn heat low and simmer, uncovered, for 15 minutes, stirring occasionally. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds