Chicken With Lime Sauce Recipe
Summary
Ingredients
| 4 boneless skinless chicken breast halves | ||
| Lime juice | 3 Tablespoon | |
| 1 tablespoon plus 2 teaspoons seasoned stir-fry or hot oil, divided | ||
| 1 teaspoon grated lime peel | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Teaspoon | |
| Onion | 1 Tablespoon, chopped | |
| Red hot chili pepper | 1 Tablespoon, chopped | |
| Cilantro | 1 Tablespoon, minced | |
Directions
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.
5. 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.
6. 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.
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.
5. 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.
6. 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.
Chef
