Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb LIME JUICE, FRESH *
1 tb GRATED LIME PEEL
1 ts REDUCED SODIUM SOY SAUCE *
1/8 ts RED PEPPER SAUCE
1 lb BONELESS CHICKEN BREASTS (4)
2 tb WHOLE WHEAT FLOUR
2 tb SAFFFLOWER OIL
2 tb GINGER SAUCE - RECIPE BELOW
1/4 c CHICKEN BROTH
1 tb CHOPPED GREEN ONIONS

* INGREDIENTS FOR LIME MARINADE FOR CHICKEN
-----------------------------------------------------
MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN
PIECES WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND
REFRIGERATED.
LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER
MEDIUM HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4
TO 5 MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND
KEEP WARM.
ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED
OVER LOW HEAT FOR ABOUT 3 MINUTES.
SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED
BREAST ON EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER
SAUCE AND SERVE SAUCE OVER CHICKEN.
GARNISH EACH SERVING WITH LIME WEDGES. NOTE: 240 CALORIES PER
SERVING, 12 g FAT, 5 mg CARBO, 151 mg SODIUM ~-- GINGER SAUCE:
COMBINE 2 TABLESPOONS MINCED FRESH GINGER, 1 T CHOPPED FRESH BASIL, 1
T RED WINE VINEGAR, 1 T WATER, 2 TEASPOONS HONEY, 1 1/2 TEASPOONS SOY
SAUCE, 1 TEASPOON RICE WINE VINEGAR AND 1/4 TEASPOON RED PEPPER
FLAKES IN A BLENDER. WITH THE MACHINE ON, ADD 1/4 CUP OIL IN A THIN
STREAM UNTIL WELL BLENDED.

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