Lime Chicken Recipe
Blog: www.nextinlime.com
Servings: 3
Ingredients
- 1 pound (500 g) chicken thighs or breasts - boneless, skinless, cut into 1 to 2-inch pieces
- 1 teaspoon ground black pepper - divided between 2 steps
- ¾ teaspoon regular white salt - divided between 2 steps
- 1.5 tablespoons cooking oil
- 2 tablespoons (30 g) butter
- 3 cloves garlic - finely minced or grated
- 2 teaspoons grated ginger
- 2 teaspoons all-purpose flour
- 1.5 cups (355 ml) chicken broth or stock - see (Note A)
- ¼ teaspoon crushed red pepper flakes - adjust to taste
- 1.5 teaspoons honey
- ½ teaspoon dijon mustard
- 1.5 tablespoons lime juice - fresh, not bottled
- ½ teaspoon lime zest
- 2 tablespoons finely chopped fresh cilantro - aka coriander
Instructions
- Coat the chicken pieces evenly with ½ teaspoon black pepper and ½ teaspoon salt.
- Heat oil in a large non-stick skillet/pan over medium-high heat (or medium if your burner runs hot), and place the chicken pieces in a single layer. Don't overcrowd. Cook 3 to 4 minutes per side or until cooked through. Transfer the chicken to a plate, along with any liquid left in the pan.
- Wipe out the same pan with a paper towel. Set the heat to medium (or medium-low if your burner runs hot), and add butter. Then add garlic and ginger right after the butter has melted and starts to foam a little. Cook for 30 seconds.
- Sprinkle all-purpose flour. Stir constantly for 1 minute, then gradually whisk in chicken broth/stock until smooth. Add crushed red pepper flakes, honey, dijon mustard and the remaining ¼ teaspoon salt ½ teaspoon black pepper. Simmer 1 to 2 minutes to thicken the liquid slightly.
- Add the cooked chicken back to the skillet. Stir everything together and cook until the chicken is heated through. If the consistency needs adjusting, add a splash of broth to thin it out or let it simmer longer to thicken. Remember, it’ll thicken a little more as it cools.
- Finally, mix in lime juice, lime zest, and cilantro. Turn off the heat and let it rest covered for 2 minutes. Give it a taste and adjust salt, if needed. Serve with rice, pasta, salad, or crusty bread.
Notes
Note A: Chicken Broth – When I don't have premade chicken stock or broth on hand, I make a substitute by dissolving chicken bouillon cubes, powder, or paste in hot water. Follow the package directions for the correct bouillon-to-water ratio, then use the prepared mixture in place of the stock/broth called for in the recipe.