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
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.