Lime Chicken and Thai Fish Sauce

Lime Chicken and Thai Fish Sauce

Time: 35 mins


  • 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)


  • 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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