Thai Fish Sauce and Lime Chicken

So I'm not sure how I missed this recipe. Actually, I am. Fish Sauce is one of those foods I don't get.  It smells awful. I'm not going to say what it smells like, but it is awful.  But I like to try new things and so far everything I've had with fish sauce is good (I think).  I guess there is a chemical reaction when it cooks.

So anyway, D made this.  The flavors melded well. You didn't taste the chile garlic, and you didn't taste the lime, but you got a "bright" flavor. I don't know how else to describe it.  We really liked it.

D used spicy chili garlic sauce, not sweet.  He added some sugar. It was spicy but we like spicy so it was very good.

For some reason, I thought there was a vegetable in it.  There wasn't. So we will add one as a side next time.  We had with rice.  D said it was quick and easy.

Thai Fish Sauce and Lime Chicken

Sweetened chili sauce is found in Asian markets, and it is often served alongside egg rolls. A similar condiment available in most grocery stores is called Thai sweet red chile dipping sauce. Serve this chicken with white rice.

YIELD: 4 servings (serving size: 1 chicken breast half, about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)
COURSE: Main Dishes

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce (D used 2 1/2 TBSP and a dash of sugar)
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)

Preparation

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. Remove chicken from pan; keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.

Nutritional Information

Calories: 296; Fat: 8.5g (Saturated fat: 1.7g; Monounsaturated fat: 3.6g;
Polyunsaturated fat: 2.4g); Protein: 41.8g; Carbohydrate: 12.1g; Fiber: 0.6g; Cholesterol: 99mg; Iron: 1.4mg; Sodium: 649mg; Calcium: 25mg

Cooking Light JANUARY 2005