Stir-Fry Lime Chicken
Yield
4 servingsPrep
75 minCook
10 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
jalapeño pepper
minced |
|
| ½ | teaspoon |
lime zest
grated |
|
| ½ | teaspoon |
ginger
fresh, grated |
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1 inch pieces |
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
vegetable oil
divided |
|
| 2 | medium |
zucchini
julienned |
|
| ½ | each |
sweet red bell peppers
julienned |
|
| ½ | each |
sweet yellow bell peppers
julienned |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
lime juice
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
jalapeño pepper
minced |
|
| 2.5 | ml |
lime zest
grated |
|
| 2.5 | ml |
ginger
fresh, grated |
|
| 4 | each |
chicken breast halves, boneless, skinless
cut into 1 inch pieces |
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 2 | medium |
zucchini
julienned |
|
| 0.5 | each |
sweet red bell peppers
julienned |
|
| 0.5 | each |
sweet yellow bell peppers
julienned |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
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.
