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Gretchen’s Cookbook - Thai Chicken recipe
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Thai Chicken

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1/4 cup minced fresh parsley 1/4 cup lime juice 1/4 cup lemon juice 2 tsp. low-sodium soy sauce 1 tsp. red pepper flakes 1/2 tsp. peeled grated ginger root 3 cloves garlic, minced 1 pound boneless, skinless chicken breasts 1 tsp. canola or other vegetable oil 2 scallions, minced
In a shallow glass dish, combine the parsley, lime juice, lemon juice, soy sauce, pepper flakes, ginger and garlic. Place the chicken breasts between sheets of wax paper or plastic wrap (paper is best!) and pound to an even thickness (1/3 to 1/2 inch) with a mallet. Add the chicken to the dish, turning to coat the pieces with marinade. Cover and allow to marinate for 30 minutes, flipping the pieces midway. (Shamless plug for the Tupperware meat marinader (Season-Serve Marinating Container) added here!) In a large nonstick frying pan, over medium/high heat, heat the oil. Add the chicken (reserving the marinade). Cook, sizzling, for about 5 minutes per side or until cooked through. Transfer chicken to a platter. Add the marinade to the hot pan. Boil for about 30 seconds. Drizzle sauce over the chicken. Sprinkle with the scallions. Serves 4. Enjoy! -Diana
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Contributed on: and modified on Monday October 29th, 2007

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