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Asian Chicken Fingers
Recipe Number: 1154632698
Contributor: NA
based on 2 votes
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Serves: 4
Cook Time: 10 Minutes
Prep Time: 15 Minutes
Difficulty: Easy
Print Friendly Version
Recipe is Unreviewed
2 SMF Boneless Skinless Breasts
3 Tablespoons Fresh Cilantro, Chopped
2 Tablespoons Garlic, Minced
2 Tablespoons Nam Pla (Fish Sauce)
2 Tablespoons Sugar
1 Teaspoon Five-Spice powder
1/8 Teaspoon Ground White Pepper
2/3 Cup Water
2 Tablespoons Light Soy Sauce
2 Tablespoons Dark Soy Sauce
1 (16 oz) Can Purple Plums
1/2 Cup Canned Apricots
3 Tablespoons White Vinegar
1/8 Teaspoon Sugar
Cayenne to Taste
Cooking Instructions:
To prepare Chicken Fingers:

Rinse the chicken and pat dry. Cut each chicken breast into strips, and pound flat. Place in a glass baking dish.
In a seperate dish, mix cilantro and garlic. Stir in fish sauce to make a smooth paste. Add sugar, five-spice powder, white pepper and water; mix well. Add the light and dark soy sauce, mix well. Coat chicken slices with marinade and refrigerate for 2 hours.
Preheat oven to broil. Place chicken on baking sheet and cook for 5 minutes on each side in oven. Do not overcook.

To prepare Plum Sauce:

Combine plums (drained & seeded), apricots, vinegar, salt, sugar, and cayenne in a blender. Process until smooth.

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