Stir-Fry Lime Chicken
Submitted by shenavall
Chicken breast marinated in zesty lime juice, soy sauce, jalapeno, and ginger, then stir-fried with colorful bell peppers and zucchini. Bright, lean, and ready to eat with just 10 minutes of cooking.
YIELD
4 servingsPREP
75 minCOOK
10 minREADY
90 minWhen you want something that tastes bright and zippy without a ton of heavy sauce, this lime chicken delivers.
The hour-long marinade does all the heavy lifting. Lime juice, soy, fresh ginger, and a kick of jalapeno soak into the chicken, infusing it with citrusy heat before it ever touches the pan. Once it hits the hot skillet, it cooks in under five minutes.
Julienned zucchini and red and yellow bell peppers add color and a satisfying tender-crisp bite. The whole thing is light, fresh, and looks gorgeous on the plate.
Pro Tips
- Don’t skip the full hour of marinating. The lime juice and cornstarch work together to tenderize the chicken and give it a slight coating that sears nicely
- Julienne the vegetables to match the size of the chicken pieces. Even cuts mean even cooking
- Cook the vegetables first and set them aside, then sear the chicken separately. Combining too early steams everything instead of giving you that golden sear
Ingredients
Directions
Combine the lime juice, soy sauce, garlic, jalapeno, lime peel, and ginger in a large glass bowl.
Add the chicken, then cornstarch and toss to coat.
Cover and refrigerate 1 hour.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat.
Add the zucchini, red and yellow pepper, salt, and pepper.
Stir-fry until tender-crisp, about 2 minutes.
Transfer to a plate.
Heat remaining 1 tablespoon oil in the same skillet.
Add chicken.
Stir-fry until opaque and firm to the touch, about 3 to 5 minutes.
Return vegetables to skillet; cook, stirring, until heated through, for 30 seconds more.
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