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| 1/2 C | currants |
| one t | freshly grated orange peel |
| 3 T | orange marmalade |
| 1/4 C | pulp-free orange juice |
| 2 T | low sodium soy sauce |
| one t | curry powder |
| 2 t | ground cayenne (red pepper) |
| 2 T | olive oil (hot oil if you have it) |
| one lb | skinless, boneless chicken breast, cut into small strips |
| one | red Bell pepper, coarsely chopped |
| 1 3/4 C | water, divided |
| one C | uncooked couscous |
Combine first 7 ingredients in a small bowl and set aside
Heat olive oil in skillet over medium-high heat. Add chicken and red bell pepper. Sauté until chicken is browned
Stir in 1/4 cup water, scraping pan to loosen any sticking browned pieces. Stir in currant mixture, and cook about 3-4 minutes or until slightly thickened. Set chicken mixture aside
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous and any seasonings you like in it. Remove from heat, cover and let stand 10 minutes
Serve chicken and sauce over couscous
* Depends entirely on brand and seasonings. I used a local brand that came with seasonings and totaled 300mg per cup, cooked
| Sodium content in milligrams | ||
| 1/2 C | currants | 6 |
| 3 T | orange marmalade | 6 |
| 1/4 C | pulp-free orange juice | 5 |
| 2 T | Angostura soy sauce | 480 |
| one t | curry powder | 1 |
| 2 t | ground red pepper (cayenne) | 2 |
| one pound | chicken breast | 276 |
| one | red bell pepper | 1 |
| one C | uncooked couscous | *300 |
| Recipe total = 1078 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.