You know a recipe is special if there’s a hyphen in the title, or if the title is long with lots of descriptive words. This recipe is really amazing, quick and easy, but oh so impressive. And there’s a hyphen in the title, so there’s proof positive that it’s special. But if you’d like a longer, more-descriptive name, how about Cilantro-Lime Chicken with Spicy Asian Seasonings? Now it sounds even fancier!
This dish is special enough to serve for company, but it’s easy enough to fix on a busy Friday evening. If you have a bag of stir fry veggies in the freezer, feel free to throw them in, too, and you can call it Cilantro-Lime Chicken with Spicy Asian Seasoning and Oriental Vegetable Blend. Now THAT’S special!
Prep time: 10 minutes; Cook time: 10 minutes
1 lb boneless skinless chicken breasts
2 small onions
1 large lime
2 Tbs canola oil
1 or 2 small jalapeno peppers, seeded and sliced
1 small piece fresh ginger (1 inch long), peeled and thinly sliced*
2 Tbs fresh chopped cilantro
2 Tbs soy sauce
1 tsp sugar
Hot cooked rice or warm tortillas (optional)
*Note on ginger? Never used it fresh? It’s in the produce section and looks like a tree root. Get the very smallest piece you can find, since this recipe only needs a 1-inch piece. You’ll be shocked at how cheap this ingredient is when you buy such a small portion—I’m talking like 25 cents!
Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.
Remove 3 strips of peel from the lime, with a vegetable peeler. Cut the lime peel into fine shreds and set aside. Juice the lime and measure 2 Tbs lime juice. Set aside.
Heat a large skillet or wok, and add the oil. Cook the ginger briefly, until fragrant. Remove the ginger pieces and discard. In the same pan, cook the chicken breast chunks and onion wedges until nearly done. Add the jalapeno peppers, cilantro, soy sauce and sugar. Stir and cook until chicken is no longer pink.
Serve over hot rice or with warmed tortillas.
What’d I tell ya? Easy and delicious! And fancy too!