Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves

  2. 1/3 cup fresh lime juice

  3. 1/4 cup olive oil

  4. 1 tablespoon soy sauce

  5. 2 tablespoons brown sugar

  6. 1 tablespoon finely minced basil

  7. 1 tablespoon finely minced mint

  8. 3 cloves garlic, divided use

  9. 1/2 medium jalapeno pepper, minced

  10. 1 teaspoon finely grated ginger

  11. 1/2 teaspoon paprika

  12. 1/2 teaspoon freshly ground white pepper

  13. 1 large sweet red pepper, julienned

  14. 1 large sweet yellow pepper, julienned

  15. 1 small cucumber, quartered

  16. 2 cups torn lettuce leaves

  17. 2 cups torn spinach leaves

  18. 2 cups torn red lettuce leaves

Instructions Jump to Ingredients ↑

  1. Cut chicken into thin strips. In small bowl, mix together lime juice, olive oil, soy sauce, brown sugar, basil, mint and 1 clove of the garlic, minced; set aside. In nonstick frypan sprayed with cooking spray, place jalapeno pepper, remaining 2 cloves garlic and ginger; sauté 1 minute. Add chicken and stir-fry about 5 minutes or until fork can be inserted in chicken with ease. Remove chicken to large bowl and sprinkle with paprika and white pepper. Add red and yellow peppers and cucumber and toss gently. In large serving bowl or platter, place lettuce, spinach and red lettuce leaves, well mixed. Arrange chicken mixture on lettuce. Pour lime-soy mixture into frypan and bring to a boil. Remove from heat and drizzle over chicken.


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