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Cilantro-Lime Chicken
Yield: Makes 4 servings
Ingredients:
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 1
pound boneless skinless chicken breasts
2
small onions
1
large lime
2
tablespoons canola oil
1
or 2 small green or red jalapeño peppers,* seeded and sliced
1
small piece fresh ginger (1 inch long), peeled and thinly sliced
2
tablespoons chopped fresh cilantro
2
tablespoons reduced-sodium soy sauce
1
to 2 teaspoons sugar
Hot cooked rice or flour tortillas
Preparation:
1.
Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.
2.
Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime; measure 2 tablespoons juice. Set aside.
3.
Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeño and ginger; stir-fry about 3 minutes or until chicken is no longer pink in center. Reduce heat to medium.
4.
Add onions; stir-fry 5 minutes.
5.
Add lime peel, juice and chopped cilantro; stir-fry 1 minute. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice or tortillas.
Nutritional Information:
| Serving Size: 1 cup chicken mixture | |
| Sodium | 313 mg |
| Protein | 28 g |
| Fiber | 1 g |
| Carbohydrate | 7 g |
| Cholesterol | 66 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 35 % |
| Calories | 216 |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 1 |
This recipe appears in:
Mexican
