Thai Fish Sauce and Lime Chicken

Becky Luigart-Stayner

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.

Yield: 4 servings (serving size: 1 chicken breast half, about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 26%
  • Fat: 8.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 41.8g
  • Carbohydrate: 12.1g
  • Fiber: 0.6g
  • Cholesterol: 99mg
  • Iron: 1.4mg
  • Sodium: 649mg
  • Calcium: 25mg

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)

Preparation

  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.
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