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  • 1 3/4 lbs Boneless Skinless Chicken Breast
  • 3 cup Hot Water
  • 1/2 tsp Salt (optional)*
  • 1 medium Green Bell Peppers Julienned
  • 6 cup Raw Spinach
  • 1 1/3 oz Toasted Cashews
  • 4 medium Scallions Minced
  • 1 tbsp Fresh Ginger Root Sliced
  • 2 tsp Garlic Cloves Minced
  • 2 small Red Bell Peppers Julienned
  • 2 medium Jalapeno Peppers Minced
  • 1 tsp Turmeric Powder
  • 2 tsp Garam Masala
  • 1
  • 3
  • 1
    Healthy Fat
  • 3


  1. Very gently poach the chicken in salted water until fully cooked, about 15 to 20 minutes. Once the chicken is done, plunge it into cold water to stop the cooking and cool it down. Reserve the broth for later use, and pull the chicken into bite-sized pieces and set aside.
  2. In a wok or pot, combine one cup of the reserved chicken broth with the sliced green pepper and cool for about 2 to 3 minutes until tender. Add the spinach and continue to cook until the spinach is wilted.
  3. Combine the spinach and pepper in a blender with the cashews and puree until smooth; set aside.
  4. In a wok or large skillet, combine the scallions, ginger, garlic, red peppers, jalapeno peppers, turmeric and one cup of the reserved chicken broth. Cover with a lid and cook until the red peppers are tender.
  5. Stir in the pureed spinach and continue to simmer, covered, for 5 minutes.
  6. Add the chicken and simmer for one minute, or until chicken is heated through.
  7. Add the garam masala and remaining chicken broth. Serve warm.

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