Soy sauce is a classic pantry staple, so if you have it on hand, try our Sweet and Sour Chicken. This Asian-inspired recipe brings bold flavor to an easy weeknight dish. This easy chicken recipe is just as delicious served over brown rice as it is a quick salad. Let the sauce serve as your dressing.
For the time-crunched cook, pounding or slicing thick chicken breasts into thin cutlets is a smart way to reduce portion sizes and speed up cook time. Chicken cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce.
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons apricot preserves
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons Thai chile paste
Garnish: fresh cilantro leaves
How to Make It
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.
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