Chicken, chicken, chicken. As you can see we can never get enough and no matter how the recipe says to prepare it, I seem to find a way to cut it into little chunks before cooking. In my defence, I do this not only because it means more surface area to get coated in the yummy sauce but it also makes it easier for me to serve a portion out for 3 people when I normally have 4 or 5 fillets to prepare.
This recipe is reminiscent of the Chicken with Lime Sauce that I made a while back. I didn’t add sherry to this one but I did add a good additional squirt of lime juice at the end, just to give it that real tang before serving. There was not much additional sauce aside from what clung to the chicken but that was enough to flavour everything in the bowl as it was pretty intense.
Makes 4 Servings
Juice of 1 large lime, about 2 tablespoons
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper
For the chicken
1 tablespoon canola oil
500g thin-sliced skinless boneless chicken breasts (diced thigh fillets as per usual)
Combine the sauce: Squeeze 2 tablespoons fresh lime juice into a small bowl. Add the vinegar, brown sugar, garlic powder, ginger, cinnamon, allspice, and cayenne and stir to combine.
In a large nonstick skillet, heat the canola oil over medium heat. Add the chicken and cook for 2 minutes per side, until golden brown and the chicken lifts easily off the surface of the pan without sticking.
Transfer to a platter and keep warm.
Pour the sauce mixture into the pan and cook, stirring, about 2 minutes.
Return the chicken to the pan and heat it briefly, turning it once to coat with the sauce. Remove the pan from the heat. Serve each breast with a little sauce spooned over it.