Spicy Pan-Asian Chicken

• 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

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 375F.
4. In a medium skillet over medium heat, add 1 tablespoon of canola oil.
5. Place two piece of chicken in skillet and cook 3-5 minutes on each side, just to give a light brown color.
6. Transfer to baking dish and repeat with remaining canola oil and two pieces of chicken.
7. Place baking dish of chicken to 375F oven for 40 minutes.
8. Let rest 10 minutes, then slice and serve with rice, noodles, and/or vegetables.

chicken, ground red pepper, sauce, salt, sesame oil, ginger, curry, brown sugar, canola oil

Taken from cookpad.com/us/recipes/363913-spicy-pan-asian-chicken (may not work)