This quick and flavorful stir-fry brings the bright, zesty notes of fresh lime and aromatic ginger to tender chicken pieces. Marinated briefly in a savory blend of soy sauce, garlic, and a hint of heat from jalapeno, the chicken develops a beautiful sear while retaining its moisture. The dish is balanced with crunchy, julienned zucchini and colorful bell peppers that add texture and freshness. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under thirty minutes, offering a light yet satisfying meal without heavy creams or sauces. Serve over steamed rice or noodles for a complete, restaurant-quality experience at home.
Stir-Fry Lime Chicken
Description
This quick and flavorful stir-fry brings the bright, zesty notes of fresh lime and aromatic ginger to tender chicken pieces. Marinated briefly in a savory blend of soy sauce, garlic, and a hint of heat from jalapeno, the chicken develops a beautiful sear while retaining its moisture. The dish is balanced with crunchy, julienned zucchini and colorful bell peppers that add texture and freshness. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under thirty minutes, offering a light yet satisfying meal without heavy creams or sauces. Serve over steamed rice or noodles for a complete, restaurant-quality experience at home.Ingredients
Directions
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Cut boneless, skinless chicken breasts into 1-inch pieces.
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In a large bowl, combine fresh lime juice, soy sauce, minced garlic, minced jalapeno, grated lime peel, and grated ginger.
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Add the chicken pieces to the bowl and toss to coat evenly with the marinade. Sprinkle with cornstarch and toss again to coat.
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Cover the bowl and refrigerate for at least 30 minutes to allow the chicken to marinate and tenderize.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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Add the julienned zucchini, red pepper, and yellow pepper to the hot skillet. Season with salt and freshly ground pepper.
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Stir-fry the vegetables until they are tender-crisp, about 2 minutes. Transfer the cooked vegetables to a plate and set aside.
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Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat.
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Add the marinated chicken to the skillet in a single layer if possible. Stir-fry until the chicken is opaque and firm to the touch, about 3 to 5 minutes.
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Return the cooked vegetables to the skillet with the chicken. Toss everything together and cook for an additional 30 seconds to heat through.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 174.2kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 85.0mg29%
- Sodium 497.3mg21%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.2g1%
- Sugars 0.3g
- Protein 31.8g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your wok or skillet is very hot before adding the chicken to achieve a good sear.
You can substitute chicken thighs for breasts if you prefer a richer flavor and more moisture.
Feel free to adjust the amount of jalapeno based on your preference for heat. Remove seeds for less spice.
Serve this stir-fry over steamed jasmine rice, brown rice, or noodles for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
