Ingredients
6
6 servings
- •⅓ cup reduced-sodium soy sauce
- •2 tablespoons minced garlic
- •2 tablespoons minced fresh ginger root
- •2 tablespoons fresh lime juice
- •2 teaspoons curry powder
- •6 (5 ounce) skinless, boneless chicken breast halves
- •1 ¼ cups low-sodium chicken broth
- •1 teaspoon cornstarch
- •1 teaspoon water
Instructions
- Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
- While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.
Nutritional Facts
Per 6 servings
- Calories: 176
- Carbohydrate: 3g
- Fat: 4g
- Fiber: 0g
- Protein: 31g
- Sugar: 1g
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