coarsely chopped fresh
, or 2 green onions, thinly sliced
Lightly oil a large frying pan and set over medium heat. When hot, add chicken and cook until lightly golden, 3 to 4 minutes per side. Meanwhile, thinly slice red onion. When chicken is golden, scatter onion around chicken. Pour in orange juice. Sprinkle with dried basil, cumin and salt.
Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken halfway through, until chicken is springy when pressed, 6 to 8 minutes. Squeeze juice from lime overtop. Remove chicken and place on dinner plates. Increase heat to high. Boil pan juices, stirring often, until slightly thickened, about 2 minutes. Stir in fresh basil. Drizzle over chicken. Great with jasmine rice and slices of mango.
Nutrition (per serving)
A mixture of dried basil and orange juice adds pizzazz to this quick and easy chicken saute.