Thai · Dinner
Garlic Pepper Fried Chicken (Low-Calorie)
Bite-sized chicken breast pieces coated in cornstarch, shallow-fried until crisp, then tossed with cracked black pepper, garlic and a light savory-sweet sauce. Served over steamed jasmine rice with cucumber and cilantro, this Thai-style dish keeps richness low while retaining the peppery, garlicky punch.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
388Calories
41.2gProtein
9.6gFat
36.8gCarbs
6.3gSugar
1.4gFiber
790mgSodium
132mgChol
1.9gSat Fat
720mgPotassium
45mgCalcium
2.3mgIron
0.4mcgVitamin B12
8.5mgVitamin C
gluten-free
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Toss chicken breast pieces with cornstarch until evenly coated, then let sit at room temperature for 10 minutes to form a dry crust.
2
Fry
Heat 2 teaspoons vegetable oil in a nonstick skillet over medium-high heat and shallow-fry chicken for 3 to 4 minutes per side until golden and cooked through.
3
Saute
Add remaining 1 teaspoon oil to the skillet over medium heat and saute minced garlic and cracked black pepper for 30 to 45 seconds until garlic turns light golden.
4
Toss
Stir in soy sauce, fish sauce, sugar and water, simmer 1 minute until glossy, then return chicken and toss 30 seconds to glaze; plate over rice with cucumber slices and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 4 tbsp4 tbsp cornstarch
- 10 cloves10 cloves garlic
- 3 tsp3 tsp coarsely cracked black pepper
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp water
- 22 small handful cilantro
- 1 1/3 cup200g cooked jasmine rice
- 11 cucumber
