Stir-fry lime chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 3 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Garlic; minced |
| 1 | teaspoon | Jalapeno chili; minced |
| ½ | teaspoon | Lime peel; grated |
| ½ | teaspoon | Fresh ginger; grated |
| 4 | Boneless chicken breasts; skinned (about 1 lb), cut into 1-inch pieces | |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Vegetable oil; divided |
| 2 | mediums | Zucchini; julienned |
| ½ | Red pepper julienned | |
| ½ | Yellow pepper; julienned | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
Directions
Combine the lime juice, soy sauce, garlic, jalapeno, lime peel, and ginger in a large glass bowl. Add the chicken, then cornstarch and toss to coat. Cover and refrigerate 1 hour.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the zucchini, red and yellow pepper, salt, and pepper. Stir-fry until tender-crisp, about 2 minutes. Transfer to a plate.
Heat remaining 1 tablespoon oil in the same skillet. Add chicken.
Stir-fry until opaque and firm to the touch, about 3 to 5 minutes.
Return vegetables to skillet; cook, stirring, until heated through, for 30 seconds more. Makes 4 servings.
Per serving: calories 215, total fat 8 g, cholesterol 66 mg, sodium 727 mg, carbohydrates 6 g, protein 28 g. Source: Ladies Home Journal Great Chicken Recipes.
Shared and MM by Judi M. Phelps jphelps@... or jphelps@...