Spicy Pan-Asian Chicken

Name: Spicy Pan-Asian Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz Boneless Skinless Chicken Breast (cut into 4 oz portions); 1/2 tbsp Ground Red Pepper; 1 tbsp Fish Sauce; 1 tsp Salt; 2 drops Sesame Oil; 1 tbsp Crystallized Ginger (minced); 1/4 tsp Curry Powder; 2 tsp Brown Sugar; 1 Lime (zested); 2 tsp Canola Oil

hands.matt @cook_3355319

North Carolina

I used a couple ingredients from various areas of the continent, like curry powder, lime zest, and fish sauce.

hands.matt @cook_3355319

North Carolina

I used a couple ingredients from various areas of the continent, like curry powder, lime zest, and fish sauce.

Saved

Ingredients

4 servings

16 ozBoneless Skinless Chicken Breast (cut into 4 oz portions)
1/2 tbspGround Red Pepper
1 tbspFish Sauce
1 tspSalt
2drops Sesame Oil
1 tbspCrystallized Ginger (minced)
1/4 tspCurry Powder
2 tspBrown Sugar
1Lime (zested)
2 tspCanola Oil

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Steps

1

Add chicken and all ingredients, except canola oil, to a medium mixing bowl and stir thoroughly, until chicken is fully coated.
2

Cover and let marinate in refrigerator at least 24 hours, 48 hours is best.
3

Preheat oven to 375°F.
4

In a medium skillet over medium heat, add 1 tablespoon of canola oil. Place two piece of chicken in skillet and cook 3-5 minutes on each side, just to give a light brown color. Transfer to baking dish and repeat with remaining canola oil and two pieces of chicken.
5

Place baking dish of chicken to 375°F oven for 40 minutes.
6

Let rest 10 minutes, then slice and serve with rice, noodles, and/or vegetables.