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Recipe Summary test

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a food processor, finely chop the ginger, parsley, mint and cilantro. Add 3/4 cup peanut oil, the vinegar, honey, 3/4 teaspoon salt and 1/4 teaspoon pepper and process until blended.

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  • In a grill pan, heat the remaining 2 tablespoons peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.

  • Spoon the rice into bowls and top with the chicken and dressing.

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