Thai Chicken -Bridget Pritchard

• 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.

chicken breasts, parsley, soy sauce, red pepper, ginger, garlic, lime juice, lemon juice, scallions, tblsp oil

Taken from www.epicurious.com/recipes/member/views/thai-chicken-bridget-pritchard-51670601 (may not work)