Cilantro-Lime Chicken

Cilantro-Lime Chicken


Makes 4 servings


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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  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

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