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Receta Chicken Breasts In Lime And Ginger
by Global Cookbook

Chicken Breasts In Lime And Ginger
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Ingredientes

  • 1 Tbsp. LIME JUICE, FRESH *
  • 1 Tbsp. GRATED LIME PEEL
  • 1 tsp REDUCED SODIUM SOY SAUCE *
  • 1/8 tsp RED PEPPER SAUCE
  • 1 lb BONELESS CHICKEN BREASTS (4)
  • 2 Tbsp. WHOLE WHEAT FLOUR
  • 2 Tbsp. SAFFFLOWER OIL
  • 2 Tbsp. GINGER SAUCE - RECIPE BELOW
  • 1/4 c. CHICKEN BROTH
  • 1 Tbsp. Minced GREEN ONIONS

Direcciones

  1. INGREDIENTS FOR LIME MARINADE FOR CHICKEN
  2. MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN Pcs WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND REFRIGERATED.
  3. LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT. Add in CHICKEN AND COOK Till LIGHTLY BROWNED, ABOUT 4 TO 5 Min. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND KEEP Hot.
  4. Add in GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED OVER LOW HEAT FOR ABOUT 3 Min.
  5. SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED BREAST ON EACH OF 4 DINNER PLATES. Add in GREEN ONIONS TO COOKED GINGER SAUCE AND SERVE SAUCE OVER CHICKEN.
  6. GARNISH EACH SERVING WITH LIME WEDGES.
  7. GINGER SAUCE: COMBINE 2 Tbsp. Chopped FRESH GINGER, 1 Tablespoons Minced FRESH BASIL, 1 Tablespoons RED WINE VINEGAR, 1 Tablespoons WATER, 2 Tsp. HONEY, 1 1/2 Tsp. SOY SAUCE, 1 Tsp. RICE WINE VINEGAR AND 1/4 Tsp. RED PEPPER FLAKES IN A BLENDER. WITH THE MACHINE ON, Add in 1/4 C. OIL IN A THIN STREAM Till WELL BLENDED.