Thai Fish Sauce & Lime Chicken

Yield: 4     (serving size: 1 chicken breast half + 3 tbsp. sauce + 1 1/2 tsp. peanuts)

4 (6 oz.) skinless, boneless chicken breast halves

1/4 tsp. salt

1 tbsp. olive oil

1 cup fat-free, less-sodium chicken broth

3 tbsp. sweetened chili sauce

2 tsp. fish sauce

1/4 cup fresh lime juice

1 tsp. creamy peanut butter

2 tsp. chopped fresh roasted peanuts

optional lime wedges

  1. Place each chicken breast half between (2) sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 tsp. 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 boil, scarping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remve from ehat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle ith peanuts. Garnish with lime wedges, if desired.

CALORIES 296 (26% from fat); FAT 8.5g (sat. 1.7g); CHOL 99mg; SODIUM 649mg; CARB 12.1g; FIBER 0.6g; PROTEIN 41.8g

Based on recipe from Cooking Light magazine, January 2005


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