Garlic-ginger chicken breasts in an easy to prepare Mojito sauce made with lime and white rum.
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
2 teaspoons fresh minced ginger
1 large clove garlic, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup fresh lime juice
1/4 cup white rum
3 tablespoons sugar
Combine flour, garlic powder, ground ginger, salt and pepper in a resealable food storage bag. Place one chicken breast half in bag; seal and shake to lightly coat chicken. Repeat with remaining chicken breast halves.
Heat oil in large skillet over medium-high heat until hot. Add chicken and cook 8 to 10 minutes or until no longer pink inside (160°F. on meat thermometer), turning once halfway through cook time. Remove chicken to serving platter; keep warm.
To same skillet, add fresh ginger, garlic, and crushed red pepper. Cook, stirring constantly, for 30 seconds. Stir in lime juice, rum and sugar. Bring to a boil. Cook 2 minutes, or until sauce has lightly thickened and reduced, stirring constantly. Spoon Mojito sauce over cooked chicken breasts. Garnish with fresh lime slices, if desired. 4 servings.