Lime Ginger Chicken Recipe

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Lime Ginger Chicken Recipe
Lime Ginger Chicken Recipe photo by Taste of Home
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Lime Ginger Chicken Recipe

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I find it very relaxing to spend a morning or afternoon in my kitchen trying new recipes. This recipe is one of my favorites-it won first prize in a statewide contest! The salsa is a fun and zippy addition.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.

Ingredients

  • 1/3 cup fresh lime juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt, optional
  • 1 pound boneless skinless chicken breast halves, cut into 1-inch strips
  • SALSA:
  • 2 cups diced fresh plum tomatoes
  • 1 cup diced green pepper
  • 1/2 cup diced red onion
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt, optional

Directions

In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve.
Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa. Yield: 4 servings.
Originally published as Lime Ginger Chicken in Country August/September 1995, p49

Nutritional Facts

1 each: 250 calories, 7g fat (0 saturated fat), 73mg cholesterol, 80mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

  • 1/3 cup fresh lime juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt, optional
  • 1 pound boneless skinless chicken breast halves, cut into 1-inch strips
  • SALSA:
  • 2 cups diced fresh plum tomatoes
  • 1 cup diced green pepper
  • 1/2 cup diced red onion
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt, optional
  1. In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
  2. Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve.
  3. Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa. Yield: 4 servings.
Originally published as Lime Ginger Chicken in Country August/September 1995, p49

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