Lime Chicken and Thai Fish Sauce
eri
03:16
< 60 mins
,
3 steps or less
,
American
,
Beginner cook
,
Chicken
,
Chicken breasts
,
Easy
,
Equipment
,
Main dish
,
Meat
,
North american
,
Poultry
,
Stove top
,
Time to make
Edit
Lime Chicken and Thai Fish Sauce
Time: 35 mins
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.
