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Add a photoServings: 4
Ingredients
- 1 Tbsp. LIME JUICE, FRESH *
- 1 Tbsp. GRATED LIME PEEL
- 1 tsp REDUCED SODIUM SOY SAUCE *
- 1/8 tsp RED PEPPER SAUCE
- 1 lb BONELESS CHICKEN BREASTS (4)
- 2 Tbsp. WHOLE WHEAT FLOUR
- 2 Tbsp. SAFFFLOWER OIL
- 2 Tbsp. GINGER SAUCE - RECIPE BELOW
- 1/4 c. CHICKEN BROTH
- 1 Tbsp. Minced GREEN ONIONS
Directions
- * INGREDIENTS FOR LIME MARINADE FOR CHICKEN
- MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN Pcs 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 in CHICKEN AND COOK Till LIGHTLY BROWNED, ABOUT 4 TO 5 Min. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND KEEP Hot.
- Add in GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED OVER LOW HEAT FOR ABOUT 3 Min.
- SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED BREAST ON EACH OF 4 DINNER PLATES. Add in GREEN ONIONS TO COOKED GINGER SAUCE AND SERVE SAUCE OVER CHICKEN.
- GARNISH EACH SERVING WITH LIME WEDGES.
- GINGER SAUCE: COMBINE 2 Tbsp. Chopped FRESH GINGER, 1 Tablespoons Minced FRESH BASIL, 1 Tablespoons RED WINE VINEGAR, 1 Tablespoons WATER, 2 Tsp. HONEY, 1 1/2 Tsp. SOY SAUCE, 1 Tsp. RICE WINE VINEGAR AND 1/4 Tsp. RED PEPPER FLAKES IN A BLENDER. WITH THE MACHINE ON, Add in 1/4 C. OIL IN A THIN STREAM Till WELL BLENDED.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 77 | 45% |
| Total Fat 8.49g | 11% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 126mg | 5% |
| Potassium 240mg | 7% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.2g | 0% |
| Protein 19.71g | 32% |
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