Diabetic Friendly
In medium bowl, combine the sugar, paprika, chili powder, salt and black pepper. Add the chicken tenders and toss to coat. Refrigerate, covered, for 15 minutes.
In a large skillet or wok, heat the oil over medium-high heat. Add the chicken tenders and sauté for 5 minutes, until cooked through. Remove the tenders from the pan; set aside. Reduce the heat to medium, add the onion to the pan, and sauté for 3 to 5 minutes until the onion is soft. Add the garlic and sauté for 1 minute. Add the peppers and sauté for 4 to 5 minutes, until the peppers are soft.
Return the cooked chicken tenders and any accumulated juices to the pan, and heat for 1 minute. Add a dash or more of hot sauce to taste.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 291 | ||
Calories from Fat: 155 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 34.9mg | 11 % | |
Sodium 756.8mg | 26 % | |
Potassium 411.5mg | 11 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 18.1g | ||
Protein 13.8g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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