Chicken with Lime Sauce the Editors of Publications International, Ltd.
Chicken with Lime Sauce
Makes 4 servings
|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 black pepper|
|1/2||cup (approximately) chicken broth|
|1||tablespoon chopped onion|
|1||tablespoon chopped red hot chili pepper|
|1||tablespoon minced cilantro (optional)|
- Place each chicken piece between two sheets of plastic wrap. Pound with mallet or rolling pin to flatten to 1/4-inch thickness.
- 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.
- Drain chicken, reserving marinade. Combine marinade and enough chicken broth to make 3/4 cup liquid. Whisk in cornstarch; set aside.
- 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.
- 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.
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