I think the biggest struggle I have when making my weekly menu is that I like to have a variety of dishes. I won't have a pasta dish two nights in a row. Or Mexican two nights in a row. So I try to be creative. This is good & bad; good b/c I am forced to make a variety of dishes, bad b/c it takes me forever to come up with my menu.
I like to throw some Thai or Chinese in throughout the week. I knew I had fish sauce & limes in the fridge so I searched myrecipes and came across this one.
Thai Fish Sauce and Lime Chicken
Cooking Light
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)
Preparation
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.
I only made half of this recipe because I wasn't sure how well it would reheat. I served this with some store bought pot stickers & edamame. So an all around healthy meal. Don't be scared off by the ingredients-you can buy fish sauce in any grocery store & I used Thai sweet red chile sauce for the sweetened chile sauce.
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