Thai Fish Sauce and Lime Chicken

By gvcathy

Cheryl Alters Jamison and Bill Jamison, Cooking Light

JANUARY 2005

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

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.

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.