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Tuesday, March 9, 2010

Clean Skillet Ginger Lime Cilantro Chicken

Another excellent recipe from Clean Eating Magazine's website.  This was really delicious! I could imagine subbing tofu for the chicken and still having some great flavors to work with. In fact, I rarely enjoy left-overs ( yes, I know it's wasteful - luckily hubby does do pretty well eating left-overs)...I reheated this for lunch today and it was fantastic! The flavors had time to ruminate, and it made a great lunch! It probably looked better when we initially ate it, but I didn't take a photo. Sorry!


  • 8 oz vermicelli or whole-wheat angel hair pasta (dry)
  • 2 tsp peanut oil
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger (used organic ginger, grated fresh)
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (anti-biotic free meat)
  • ¼ cup reduced-sodium soy sauce
  • 2 tsp toasted sesame oil (only had regular not toasted - used organic sesame oil)
  • 2 tbsp fresh lime juice(used organic limes)
  • ¼ cup chopped fresh cilantro (used organic cilantro)
  • ¼ cup chopped scallions (white and green parts) (used organic scallions)
  • Lime wedges for garnish (optional)
  1. Cook pasta according to package directions. Drain, reserving ¼ cup of cooking water.
  2. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add garlic and ginger, and cook 1 minute. Add chicken and cook until golden brown on all sides, about 3 to 5 minutes. Add reserved cooking water, soy sauce, sesame oil and lime juice. Bring to a simmer. Add pasta and cook 1 minute to heat through, stirring frequently.
  3. Remove from heat and stir in cilantro and scallions. Serve with lime wedges on the side, if desired.

  • Calories: 408
  • Total Fat: 8 g
  • Sat. Fat: 1 g
  • Monounsaturated Fat: 2.5 g
  • Polyunsaturated Fat: 2 g
  • Carbs: 49 g
  • Fiber: 6 g
  • Sugars: 3 g
  • Protein: 35 g
  • Sodium: 687 mg
  • Cholesterol: 66 mg

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