Thai Chicken -Bridget Pritchard Recipe

Name: Thai Chicken -Bridget Pritchard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boneless chicken breasts; 2 Tblsp Chopped fresh parsley; 2 tsp soy sauce; 1 tsp red pepper flakes; 1/2 tsp fresh grated ginger; 3 cloves minced garlic; 1/4 cup lime juice; 1/4 lemon juice; 2 scallions chopped; 1 Tblsp oil

Servings: persons

1 lb. boneless chicken breasts
2 Tblsp Chopped fresh parsley
2 tsp soy sauce
1 tsp red pepper flakes
1/2 tsp fresh grated ginger
3 cloves minced garlic
1/4 cup lime juice
1/4 lemon juice
2 scallions chopped
1 Tblsp oil

1
Pound chicken breasts to even thickness and place in 9x13 pyrex
2
Combine next 7 ingredients mix and pour over the chicken. Refrigerate and marinate chicken for at least 30 mins but up to 4 hours. Flipping occasionally.
3
In a large no stick frying pan, warm the oil over medium heat. Add the chicken (reserve the marinade) and cook about 5 mins per side. Transfer to platter. Add the marinade to trepan and cook for for 30-60 seconds until boiling.
4
Drizzle marinade over the chicken and sprinkle the scallions over the top.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. boneless chicken breasts, 2 Tblsp Chopped fresh parsley, 2 tsp soy sauce, 1 tsp red pepper flakes, and more.

Yes, Thai Chicken -Bridget Pritchard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken -Bridget Pritchard

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