Thai Fish Sauce and Lime Chicken

5 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
4 servings (serving size: 1 chicken breast half, about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)
By Cheryl Alters Jamison and Bill Jamison
January 2005
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 296
  • Caloriesfromfat 26%
  • Fat 8.5g
  • Satfat 1.7g
  • Monofat 3.6g
  • Polyfat 2.4g
  • Protein 41.8g
  • Carbohydrate 12.1g
  • Fiber 0.6g
  • Cholesterol 99mg
  • Iron 1.4mg
  • Sodium 649mg
  • Calcium 25mg

How to Make It

Step 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.

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Flavorful weeknight dinner

nwilker
August 11, 2015
Following the advice of other reviewers, I increased the Sweet Thai Sauce to 5 T, increased fish sauce to 1 T, and cut the lime juice back a tad. I also added a sprinkle of sugar to the sauce. The family loved it and ate it all. I served with Jasmine rice, into which I stirred a couple tablespoons of coconut milk. Delicious! 

Heidelind1's Review

WendyKalush
February 27, 2015
Definitely quick and easy to make. And tasty. The sauce was a little thin, and it's pretty salty so I would skip slating the chicken next time.

megleo's Review

framingham
November 04, 2012
Fantastic, easy weeknight dinner. Followed the recipe pretty much exactly, just used olive-oil spray instead of oil to saute the chicken. I suggest using less lime juice than recommended and upping it to taste, as I wound up adding a bit more stock plus the accumulated juices from the chicken platter to cut the tartness. I think my lime juice was extra tart, as a couple of my limes and started to turn brown -- anyway, it's always better to add more sour than to deal with too much. All in all, a fantastic recipe that the whole family enjoyed. Will be added to our go-to file.

nwilker's Review

JanetVDB
July 20, 2011
I would simmer the sauce till it has some good thickness. I used chunky peanut butter and used 5 tbl chili garlic sauce. It was just ok, not good enough to make again. But quick and easy for a week night.

WendyKalush's Review

megleo
February 25, 2010
We added fresh peas to the brown rice and plated with chopped scallions and cilantro. Very nice.

JanetVDB's Review

Heidelind1
March 05, 2009
We love this recipe! There is nothing I would change. Great in the summer with a glass of Chardonney.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com