Ingredients
6
6 servings
- •6 tablespoons dark soy sauce
- •0.25 cup fresh lime juice
- •2 tablespoons sunflower oil
- •1 jalapeno pepper, seeded and chopped
- •2 cloves garlic, minced
- •1 (1 inch) piece fresh ginger root, minced
- •1 teaspoon ground coriander
- •2 tablespoons brown sugar
- •2 tablespoons grated lime zest
- •6 (6 ounce) skin-on, boneless chicken breasts
- •1 tablespoon cornstarch
- •1 tablespoon water
Instructions
- Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
- Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.
Nutritional Facts
Per 6 servings
- Calories: 296
- Carbohydrate: 8g
- Fat: 14g
- Fiber: 1g
- Protein: 34g
- Sugar: 5g
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