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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From a friend. It's good, but it's for garlic-lovers only! Ingredients:
1/4 cup low sodium soy sauce |
3/4 cup red wine vinegar |
4 tablespoons liquid honey |
2 whole dried dried hot peppers, cut into pieces (and you can use any type you like) (optional) |
2 heads garlic (yes, heads) |
3 1/2 lbs boneless skinless chicken breasts |
3 tablespoons canola oil |
1/2 cup roasted peanuts |
1/4 cup chopped fresh parsley |
Directions:
1. In a small bowl, whisk together soy sauce, vinegar, honey and peppers; set aside.
2. Peel all the garlic cloves in the 2 heads, and slice thinly; set aside.
3. Cut chicken breasts into chunks about 2 inches across; heat oil in a large skillet over medium-high heat and add chicken.
4. When chicken is almost browned, add garlic to pan and turn heat down to medium; continue cooking until garlic slices are soft.
5. If there is any excess oil in the skillet, drain it off and discard.
6. Add soy sauce mixture to skillet and turn heat back to medium-high; let cook until sauce is thickened.
7. Put chicken mixture on a large platter and garnish with peanuts and parsley.
8. Best served with rice and a steamed green vegetable like broccoli or green beans.
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