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     Title: Editor's Favourite Thai Fish Sauce & Lime Chicken
Categories: Oriental, Poultry, Nuts, Citrus, Sauces
     Yield: 4 Servings

    24 oz Chicken meat; skinned, boned
   1/4 ts Salt
     1 tb Oil
     1 c  Chicken broth
     3 tb Sweetened chilli sauce
     2 ts Fish sauce
   1/4 c  Fresh lime juice
     1 ts Creamy peanut butter
     2 tb Peanuts; roasted, chopped
          Lime wedges (optional)

 Sweetened chilli sauce is found in Asian markets, and it
 is often served alongside egg rolls. A similar condiment
 available in most grocery stores is called Thai sweet
 red chile dipping sauce.

 Place chicken between 2 sheets of heavy-duty plastic
 wrap; pound to 1/2" thickness using a meat mallet or
 rolling pin. Sprinkle chicken evenly with 1/4 ts 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, chilli 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.

 Serve this chicken with white rice.

 Recipe by Cheryl Alters Jamison and Bill Jamison

 Recipe FROM: Cooking Light, January 2005

 From: http://find.myrecipes.com

 Uncle Dirty Dave's Archives

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