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Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
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
