JALAPENO-LIME CHICKEN
I was reading the intro of this recipe and realized that yes, now I have tried it and even posted a picture so I decided to update. This is an easy recipe that is heart healthy. The recipe was in an issue of Diabetic Cooking.
Provided by PaulaG
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the oil, lime zest, lime juice, jalapeno, cumin, minced garlic, pepper and salt in a resealable plastic bag.
- Place chicken in bag and press to remove excess air; seal tightly.
- Turn bag over several times in order to coat chicken with mixture.
- Chill 30 minutes or up to 8 hours.
- Preheat grill, oven broiler or indoor grill to medium high heat.
- Place the chicken on grill or in broiler pan.
- Cook 12 to 15 minutes or until chicken is no longer pink and juices run clear when pierced with a fork, turning twice to get grill marks.
- Garnish with jalapeno slices and black olives if desired.
- Please note: When handling jalapeno peppers take caution.
- They can sting and irritate the skin; wear rubber gloves when handling and do not touch face or eyes.
- Wash hands throughly with soap and water after handling.
- The time to make does not include the marinade time.
STIR-FRIED JALAPENO LIME CHICKEN
A tasty chicken stir-fry with a different kind of heat than a lot of Asian dishes. Adjust the heat to your taste. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the chicken breasts across into large meallions, then toss with the flour that is well-seasoned with salt and pepper.
- Heat the oil and half the butter in your wok, and stir-fry the chicken with the jalapeno slices until the chicken is golden and cooked through.
- Add the lime zest and juice and continue to cook for about 30-45 seconds, stirring to coat the chicken.
- Then add the jelly with 2-3 tablespoons of warm water and stir until the jelly is dissolved and forms a glaze.
- Add the remaining 2 tablespoons of butter and stir-fry until it is incorporated, and serve.
- Garnish with lime slices and chopped fresh cilantro, if desired.
STIR-FRIED KAFFIR LIME CHICKEN
Make and share this Stir-Fried Kaffir Lime Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix the fish sauce, sugar, soy sauce, and lime juice; set aside.
- Heat a wok until hot; add half of the oil, then add the chicken; stir-fry until golden and cooked through, 3-4 minutes; remove from the wok using a slotted spoon; drain on paper towels and set aside.
- Heat the remaining oil in the wok; toss in the eggplant; stir-fry until golden and tender,5-6 minutes; remove from wok, drain on paper towels and set aside.
- Add garlic, chili, and lime leaves to the wok; stir-fry 30 seconds, then return the chicken and eggplant to the wok, followed by the fish sauce mixture.
- Cook over medium heat, stirring until the sauce has reduced and thickened.
- Season to taste with salt and serve topped with basil leaves.
FRESH LIME CHICKEN STIR-FRY
Another fantastic chicken dish that is quick and easy to make, for those nights when you don't feel like making big meals. Great served over noodles.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2-inch bite-size strips.
- Slice onion into thin wedges.
- Peel and cut carrots lengthwise, then slice on the diagonal,.
- Core and seed pepper, then cut thin julienne strips.
- Finely grate peel from half a lime. Squeeze out 3 tablespoons juice from the limes.
- Heat oil in wok or large frying pan set over high hear. Add chicken, garlic, ginger, and chili flakes. Stir-fry until chicken is golden, about 3-4 minutes.
- Add onion, carrots, and soy sauce. Stir-fry for 2 more minutes.
- Add peppers, lime juice and peel, then stir-fry until pepper is tender-crisp, about 2 minutes. Great over noodles.
Nutrition Facts : Calories 264.7, Fat 13.8, SaturatedFat 3.4, Cholesterol 69.6, Sodium 598, Carbohydrate 11.4, Fiber 2.9, Sugar 4, Protein 24.8
FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH
These fried pickled jalapenos are light, tender, and oh-so-crunchy. The sauce is cool and fresh, so the two together are the perfect combo! The perfect party appetizer. Inexpensive, easy, and fast to make. Great with a cold beer!
Provided by NicoleMcmom
Categories Jalapeno Pepper Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
- Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
- Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
- Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
- Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.
Nutrition Facts : Calories 666.7 calories, Carbohydrate 15.3 g, Cholesterol 5.1 mg, Fat 68 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 11.8 g, Sodium 505.1 mg
STIR-FRIED CHICKEN AND NOODLES
Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first seven ingredients; set aside 3/4 cup.
- Place chicken in remaining marinade.
- Refrigerate 30 minutes.
- Drain chicken and discard marinade.
- Stir-fry chicken in 2 teaspoons oil until no longer pink.
- Remove and keep warm.
- Stir-fry broccoli and carrots in remaining oil.
- Add cabbage and peas.
- Stir-fry until tender crisp.
- Meanwhile cook pasta according to directions.
- Combine cornstarch and reserved marinade; add to vegetable mixture.
- Bring to a boil; stir and cook until thickened.
- Add drained pasta and chicken to mixture; cook until heated through.
CHIPOTLE LIME CHICKEN STIR FRY
I created this stir fry when my husband was on a chipotle kick. It is healthy with lean protien, fiber, and veggies. I've substituted baby corns for the canned corn with success as well. You could use fresh jalapenos instead of the canned chilis too! Make it as hot as you want with the chipotle pepper!
Provided by yogiclarebear
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Spray a short burst of non-stick olive oil in a large skillet.
- In a medium bowl, combine corn, beans, chilis, tomatoes, and seasonings.
- Cut lime and save 2 quarters for garnish. Squeeze the rest into the bowl and mix.
- Cook chicken until almost done. Add other ingredients and stir fry until it bubbles, then simmer until evenly hot.
- Serve over greens, chips, tortillas. Garnish with lime and cilantro, and cheese and sour cream if you wish.
Nutrition Facts : Calories 350.7, Fat 3.3, SaturatedFat 0.7, Cholesterol 82.2, Sodium 365.5, Carbohydrate 44, Fiber 9.7, Sugar 7.6, Protein 41.3
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