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Orange Scallops with Spinach and Walnuts
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Chicken with Lime Sauce
Yield: Makes 4 servings
Ingredients:
4
boneless skinless chicken breast halves
3
tablespoons lime juice
1
tablespoon plus 2 teaspoons seasoned stir-fry or hot oil, divided
1
teaspoon grated lime peel
1
clove garlic, minced
1/2
teaspoon salt
1/2
teaspoon black pepper
1/2
cup (approximately) chicken broth
1-1/2
teaspoons cornstarch
1
tablespoon chopped onion
1
tablespoon chopped red hot chili pepper
1
tablespoon minced cilantro (optional)
Preparation:
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. 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.
5.
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 and garnish, if desired.
This recipe appears in:
Chicken
