Thai Fish Sauce and Lime Chicken

The latest installment from CL was not as awesome as the description would have led me to believe…

All in all it was just ok. I would probably simmer the sauce to a much thicker consistency than suggested!

I used 5 tablespoons of chili garlic sauces vs the sweet chili suggested, and used chunky peanut butter and for-went the lime and peanuts before serving!

It did add good flavor to my dal though!!

Thai Fish Sauce and Lime Chicken

  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt/pepper
  • Pam
  • 1 cup  chicken broth (my homemade)
  • 5 tablespoons garlic chili sauce
  • 2 teaspoons fish sauce
  • 1/4 cup fresh lime juice
  • 1 teaspoon chunky peanut butter

  • 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;