Ingredients
⅓cuplow sodium chicken broth
1½tspcornstarch
2tsplime zest
⅓cupfresh lime juice
¼cuphoney
1tbspsoy sauce
6ozchicken breasts,(4 pcs) boneless skinless
salt and freshly ground black pepper
1½tbspolive oil
1½tbspbutter
2clovesgarlic,minced
green onions,sliced for serving
coconut rice,cooked for serving, optional
Preparation
Pour about 1 tablespoon of chicken broth into a small mixing bowl. Whisk in cornstarch.
Pour in remaining chicken broth, lime zest, lime juice, honey, and soy sauce. Whisk to blend, then set aside.
Pound thicker parts of chicken breasts to even thickness on using the flat side of a meat mallet. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Melt butter in the same skillet used to cook chicken over medium heat. Sauté garlic for about 30 seconds until golden and fragrant.
Whisk lime juice mixture once more then pour into skillet and cook and stir for about 2 minutes until the mixture has thickened and reduced slightly.
Return chicken to skillet, spoon sauce over chicken. Garnish with green onions and serve warm with coconut rice, if desired.
