Serve over pasta, rice stick noodles or rice.
Make Ahead: The chicken can be frozen in freezer-safe resealable plastic food storage bags for up to 1 month. Defrost in the refrigerator. Cooked rosemary and lime zest tend to darken once frozen; you may wish to add a bit of freshly grated lime zest or minced rosemary when reheating this dish.
- 1/4 cup rice flour or cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breast halves (8 ounces each), trimmed of excess fat
- 2 teaspoons Safflower oil
- 2 medium cloves garlic, put through a garlic press or minced
- 2-inch piece peeled ginger root, grated or minced
- Leaves from 1 sprig rosemary, minced (1 or 2 teaspoons)
- Finely grated zest and juice of 1 lime (1 teaspoon zest and 1 or 2 tablespoons juice)
- 1 cup low-sodium chicken broth
Combine the rice flour or cornstarch, the salt and pepper in a resealable plastic food storage bag.
Cut the chicken breasts into 2-inch chunks and add to the bag; shake to coat evenly.
Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger and rosemary; cook for a few minutes, stirring constantly, until fragrant but not burnt. Move the mixture to the edges of the skillet.
Add the coated chicken to the skillet a few pieces at a time, shaking off any excess rice flour or cornstarch; leave some room around each piece. (Discard the remaining coating mixture.) Cook for 2 to 3 minutes on each side or until lightly browned but not cooked through.
Reduce the heat to medium-low; add the lime zest, lime juice and broth and stir to incorporate. Cook for 20 to 25 minutes.
Serve hot, or cool thoroughly before storing in the freezer.
Adapted from "Quick, Thrifty Cooking" (Readers Digest Editors, 1985).
Tested by Pam Kendrick.
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