Thai Fish Sauce and Lime Chicken

Thai Fish Sauce and Lime Chicken
Photo by Becky Luigart-Stayner


  • 1 tablespoon canola oil
  • 2 tablespoons chopped roasted peanuts
  • 1 teaspoon creamy peanut butter
  • ¼ teaspoon salt
  • 1 cup fat-free, less-sodium chicken broth
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3 tablespoons sweetened chili sauce
  • + 3 more ingredients
    • 2 teaspoons fish sauce
    • ¼ cup fresh lime juice
    • Lime wedges (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done...

View full recipe at My Recipes


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