Categories: Poultry- Chicken

Ingredients

• Marinade:
• 1/4 cup soy sauce
• 1 green onion chopped
• 1 Tbsp. peanut butter
• 1 Tbsp. rice vinegar
• 1/2 Tbsp. grated fresh ginger
• 1 tsp. minced fresh gi9nger
• 1/8 tsp. minced fresh garlic
• 1/8 tsp. minced fresh garlic
• 1/8 tsp. hot-pepper sauce
• 10 skinless chicken cutlets (4 oz. each), lightly pounded
• 1 sweet onion, cut into strips
• 2 Tbsp. oil

Directions

1. Puree marinade in blender. Scrape into bowl. Add chicken and onion. Refrigerate 12 hours or over night.

2. Saute chicken with onion in batches in oil in skillet, 8 minutes, turning once. Cool; freeze in individual portions. Use in 3 months.

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