I just got a subscription to Cooking Light magazine and last night we tried the first recipe from it, Thai Fish Sauce Lime Chicken. Lots of chili sauce made it a spicier than I like and the sauce was a bit runny. If I’d remembered to log on to the Cooking Light web site I’d have seen user comments saying to cut down on the lime juice and that the sauce came out thin. Next time.

Dallas called his mom recently and got the secret Crowell Family Salad Dressing recipe. We had that tossed with some baby romaine before our main entrees.

Click the link below for the Thai Fish Sauce and Lime Chicken recipe (Cooking Light only provides recipes online to subscribers).

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.

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
2  teaspoons fish sauce
1/4  cup fresh lime juice
1  teaspoon creamy peanut butter
2  tablespoons chopped roasted peanuts
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. 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.

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

NUTRITION PER SERVING
CALORIES 296(26% from fat); FAT 8.5g(sat 1.7g,mono 3.6g,poly 2.4g); PROTEIN 41.8g; CHOLESTEROL 99mg; CALCIUM 25mg; SODIUM 649mg; FIBER 0.6g; IRON 1.4mg; CARBOHYDRATE 12.1g

Cheryl Alters Jamison and Bill Jamison
Cooking Light, JANUARY 2005