Zesty Summer Chicken recipe

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Ingredients

6 tablespoons dark soy sauce
¼ cup fresh lime juice
2 tablespoons sunflower oil
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 teaspoon ground coriander
2 tablespoons brown sugar
2 tablespoons grated lime zest
6 (6 ounce) skin-on, boneless chicken breasts
1 tablespoon cornstarch
1 tablespoon water

Nutrition Info

296 calories
carbohydrate: 7.7 g
cholesterol: 95.7 mg
fat: 13.6 g
fiber: 0.5 g
protein: 34.2 g
saturatedFat: 3 g
servingSize: -
sodium: 984 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.

  2. Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

Recipe Yield

6 servings

Recipe Note

This easy-to-make chicken dish is full of Asian flavors!

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