Skillet Ginger Chicken with Cilantro and Lime

I made this dish for the first time last week. I found the basic recipe in Clean Eating magazine (one of my favorite publications these days!), and adapted it just a bit. It was outstanding! I love the fresh Asian flavor that comes from ginger and lime and cilantro…not to mention toasted sesame oil – yum!

This was very easy and extremely quick to prepare and everyone in the family loved it. I served it with a cold cucumber salad in a sweetened vinegar dressing…the little bit of sweetness was a nice contrast to the kick this dish has. Hope you like it too!

Skillet Ginger Chicken with Cilantro and Lime
adapted from Clean Eating Magazine

serves 4

14 oz. box of whole wheat angel hair pasta
1 Tbsp. peanut oil
3 cloves garlic, minced
1 Tbsp. minced fresh ginger
1 lb. boneless, skinless chicken breasts, cut into 1″ chunks
1/4 c. reduced sodium soy sauce
1 Tbsp. toasted sesame oil
2 Tbsp. fresh lime juice
1/4 c. chopped scallions (white and green parts)
2 c. snow peas, ends trimmed and strings removed
1/4 c. chopped fresh cilantro

Cook pasta according to package instructions. Drain, reserving 1/4 cup of cooking water.

Meanwhile, heat peanut oil in large skillet over medium-high heat. Add garlic and ginger; cook one minute. Add chicken and cook till golden brown on all sides, 3-5 minutes. Add snow peas and scallions and cook about 1 minute. Add reserved cooking water, soy sauce, sesame oil and lime juice. Bring to a simmer. Add pasta and cook 1 minute to heat through, stirring frequently.

Remove from heat and stir in cilantro.

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