Lime ginger chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Fresh lime juice |
| 3 | Cloves garlic; minced | |
| ½ | teaspoon | Dried red pepper flakes |
| ¼ | teaspoon | Salt; optional |
| 4 | Boneless skinless chicken breast halves; in 1 inch strips | |
| 2 | cups | Fresh plum tomatoes; diced |
| 1 | cup | Green pepper; diced |
| ½ | cup | Red onion; diced |
| 1 | tablespoon | Fresh cilantro or parsely; chopped |
| 1 | tablespoon | Olive or vegetable oil |
| 1 | tablespoon | Fresh lime juice |
| 2 | Cloves garlic; minced | |
| ¼ | teaspoon | Salt; optional |
Directions
SALSA
In a glass bowl, combine lime juice, garlic, ginger, red pepper and salt, if desired. Add the chicken and toss lightly. Cover and refrigerate for 2-4 hours. Meanwhile, combine all salsa ingredients; cove and refrigerate until ready to serve. Drain chicken; discard mariande. Brown in a large nonstick skillet until no longer pink, about 10 minutes. Serve with salsa.
Yield: 4 servings.
Per serving: Diabetic Exchange: prepared without salt: 3 lean meat, 3 vegetables, 250 calories, 80 mg. sodlum, 73 mg. cholesterol, 7 grams ft.
Magazine Regional Winner - West submitted by Patti Billet, Missoula, Montana
Recipe by: Country Magazine, Aug/Sept. '95, p. 49 Posted to MC-Recipe Digest V1 #963 by Roberta Banghart <bobbi744@...> on Dec 23, 1997