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Thai Fish Sauce and Lime Chicken

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 chicken breast half, about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)
Sweetened chili sauce is found in Asian markets, and it is often served alongside egg rolls. A similar condiment available in most grocery stores is called Thai sweet red chile dipping sauce. Serve this chicken with white rice.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 cup fat-free, less-sodium 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 wedges (optional)

Nutrition Information

  • calories 296
  • caloriesfromfat 26 %
  • fat 8.5 g
  • satfat 1.7 g
  • monofat 3.6 g
  • polyfat 2.4 g
  • protein 41.8 g
  • carbohydrate 12.1 g
  • fiber 0.6 g
  • cholesterol 99 mg
  • iron 1.4 mg
  • sodium 649 mg
  • calcium 25 mg

How to Make It

  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 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.