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  Boneless skinless chicken breast halves 4
  Lime juice 3 Tablespoon
  Seasoned stir fry oil/Hot oil 5 Teaspoon, divided
  Grated lime peel 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs) (Approximately)
  Cornstarch 1 1⁄2 Teaspoon
  Chopped onion 1 Tablespoon
  Red hot chili pepper 1 Tablespoon, chopped
  Minced cilantro 1 Tablespoon

1. Place each chicken piece between two sheets of plastic wrap. Pound with mallet or rolling pin to flatten to 1/4-inch thickness.
2. Combine lime juice, 1 tablespoon oil, lime peel, garlic, salt and black pepper in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 15 minutes to 1 hour.
3. Drain chicken, reserving marinade. Combine marinade and enough chicken broth to make 3/4 cup liquid. Whisk in cornstarch; set aside.
4. Heat remaining 2 teaspoons oil in wok or large skillet over high heat. Stir-fry onion and chili pepper 1 minute; remove from wok with slotted spoon. Set aside.
5. Cook chicken over medium-high heat 4 to 5 minutes or until lightly browned on bottom. Turn chicken and cook 4 to 5 minutes longer or until chicken is no longer pink in center. Remove chicken from wok; keep warm.
6. Combine broth mixture and onion mixture in wok. Boil sauce until thickened, scraping bottom of wok to loosen all drippings. Pour sauce over chicken; sprinkle with cilantro.

Recipe Summary

Main Dish
Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 676 Calories from Fat 262

% Daily Value*

Total Fat 30 g45.5%

Saturated Fat 5 g25.1%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 1506.8 mg62.8%

Total Carbohydrates 19 g6.2%

Dietary Fiber 2.4 g9.8%

Sugars 3.1 g

Protein 82 g163.2%

Vitamin A 25.2% Vitamin C 88.1%

Calcium 8.7% Iron 21.5%

*Based on a 2000 Calorie diet

Chicken With Lime Sauce Recipe