Lime Chicken and Thai Fish Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A wonderfully easy and quick-to-make chicken dish I found in Cooking Light. Ingredients:
4 (6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt |
1 tablespoon canola oil |
1 cup reduced-sodium fat-free chicken broth |
3 tablespoons sweetened chili sauce |
2 teaspoons fish sauce |
1/4 cup fresh lime juice |
1 teaspoon creamy peanut butter |
2 tablespoons chopped roasted peanuts |
lime wedge (optional) |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickiness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan, keep warm.
3. Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken, sprinkle with peanuts. Garnish with lime wedges, if desired.
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