YIELD Makes 4 servings
INGREDIENTS
4 boneless skinless chicken breast halves 3 tablespoons lime juice 1 tablespoon plus 2 teaspoons seasoned stir-fry or hot oil, divided 1 teaspoon grated lime peel 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup (approximately) chicken broth 1‑1/2 teaspoons cornstarch 1 tablespoon chopped onion 1 tablespoon chopped red hot chili pepper 1 tablespoon minced cilantro (optional)PREPARATION:
- Place each chicken piece between two sheets of plastic wrap. Pound with mallet or rolling pin to flatten to 1/4-inch thickness.
- Combine lime juice, 1 tablespoon oil, lime peel, garlic, salt and black pepper in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 15 minutes to 1 hour.
- Drain chicken, reserving marinade. Combine marinade and enough chicken broth to make 3/4 cup liquid. Whisk in cornstarch; set aside.
- Heat remaining 2 teaspoons oil in wok or large skillet over high heat. Stir-fry onion and chili pepper 1 minute; remove from wok with slotted spoon. Set aside. Cook chicken over medium-high heat 4 to 5 minutes or until lightly browned on bottom. Turn chicken and cook 4 to 5 minutes longer or until chicken is no longer pink in center. Remove chicken from wok; keep warm.
- Combine broth mixture and onion mixture in wok. Boil sauce until thickened, scraping bottom of wok to loosen all drippings. Pour sauce over chicken; sprinkle with cilantro and garnish, if desired.