Chicken Breasts In Lime & Ginger Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: LIME JUICE, FRESH
*,
1 tbsp: GRATED LIME PEEL,
1 tsp: REDUCED SODIUM SOY SAUCE *,
1/8 tsp: RED PEPPER SAUCE,
1 lbs: BONELESS CHICKEN BREASTS, 4
2 tbsp: WHOLE WHEAT FLOUR,
2 tbsp: SAFFFLOWER OIL,
2 tbsp: GINGER SAUCE, RECIPE BELOW
1/4 cup: CHICKEN BROTH,
1 tbsp: CHOPPED GREEN ONIONS,
Directions:
* INGREDIENTS FOR LIME MARINADE FOR CHICKEN
MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN
PIECES WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND
REFRIGERATED.
LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER
MEDIUM HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4
TO 5 MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND
KEEP WARM.
ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED
OVER LOW HEAT FOR ABOUT 3 MINUTES.
SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED
BREAST ON EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER
SAUCE AND SERVE SAUCE OVER CHICKEN.
GARNISH EACH SERVING WITH LIME WEDGES. NOTE: 240 CALORIES PER
SERVING, 12 g FAT, 5 mg CARBO, 151 mg SODIUM ~-- GINGER SAUCE:
COMBINE 2 TABLESPOONS MINCED FRESH GINGER, 1 T CHOPPED FRESH BASIL, 1
T RED WINE VINEGAR, 1 T WATER, 2 TEASPOONS HONEY, 1 1/2 TEASPOONS SOY
SAUCE, 1 TEASPOON RICE WINE VINEGAR AND 1/4 TEASPOON RED PEPPER
FLAKES IN A BLENDER. WITH THE MACHINE ON, ADD 1/4 CUP OIL IN A THIN
STREAM UNTIL WELL BLENDED.
Source from luhu.jp
MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN
PIECES WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND
REFRIGERATED.
LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER
MEDIUM HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4
TO 5 MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND
KEEP WARM.
ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED
OVER LOW HEAT FOR ABOUT 3 MINUTES.
SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED
BREAST ON EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER
SAUCE AND SERVE SAUCE OVER CHICKEN.
GARNISH EACH SERVING WITH LIME WEDGES. NOTE: 240 CALORIES PER
SERVING, 12 g FAT, 5 mg CARBO, 151 mg SODIUM ~-- GINGER SAUCE:
COMBINE 2 TABLESPOONS MINCED FRESH GINGER, 1 T CHOPPED FRESH BASIL, 1
T RED WINE VINEGAR, 1 T WATER, 2 TEASPOONS HONEY, 1 1/2 TEASPOONS SOY
SAUCE, 1 TEASPOON RICE WINE VINEGAR AND 1/4 TEASPOON RED PEPPER
FLAKES IN A BLENDER. WITH THE MACHINE ON, ADD 1/4 CUP OIL IN A THIN
STREAM UNTIL WELL BLENDED.
Source from luhu.jp