Thai Fish Sauce and Lime Chicken

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)

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

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.

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.

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.

Nutritional Information

Calories:

296 (26% from fat)

Fat:

8.5g (sat 1.7g,mono 3.6g,poly 2.4g)

Protein:

41.8g

Carbohydrate:

12.1g

Fiber:

0.6g

Cholesterol:

99mg

Iron:

1.4mg

Sodium:

649mg

Calcium:

25mg