INGREDIENTS
1
pound boneless skinless chicken breasts
2
small onions
1
large lime
2
tablespoons canola oil
1
or 2 small green or red jalapeño peppers,* seeded and sliced
1
small piece fresh ginger (1 inch long), peeled and thinly sliced
2
tablespoons chopped fresh cilantro
2
tablespoons reduced-sodium soy sauce
1
to 2 teaspoons sugar
Hot cooked rice or flour tortillas
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.
- Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime; measure 2 tablespoons juice. Set aside.
- Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeño and ginger; stir-fry about 3 minutes or until chicken is no longer pink in center. Reduce heat to medium.
- Add onions; stir-fry 5 minutes.
- Add lime peel, juice and chopped cilantro; stir-fry 1 minute. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice or tortillas.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 cup chicken mixture
Sodium
313 mg
Protein
28 g
Fiber
1 g
Carbohydrate
7 g
Cholesterol
66 mg
Saturated Fat
1 g
Total Fat
8 g
Calories from Fat
35 %
Calories
216
DIETARY EXCHANGE:
Meat
3
Vegetable
1
