Ingredients
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1 Pound 2 Boneless Skinless Chicken Breasts Cut in Half Lengthwise
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1/4 Cup Low Sodium or Gluten-Free Soy Sauce
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1/4 Cup Unsweetened Apple Sauce
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1/4 cup finely chopped yellow onion
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1 Tsp Sesame Oil
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1 Tsp Grated Ginger
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1 Tbsp Light Brown Sugar
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2 garlic cloves (crushed)
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1 teaspoon red pepper flakes (optional)
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1 Teaspoon Sesame Seeds Plus More For Topping
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2 Thinly Sliced Scallions White and Green Parts
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Directions
Prep Time: 15min | Cook Time: 5min | Serves: 4
The marinade is so good you’ll never want to buy the bottle stuff, I promise! You can serve the chicken over rice, or with a simple veggie slaw. If you make this, please come back and leave a comment telling me what you think – enjoy!,So the chicken cooks evenly place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.,If you prefer dark meat you can also use this on boneless chicken thighs.,To make them into kabobs, cut the chicken in cubes and marinate, then thread onto skewers.
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Steps
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In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken Refrigerate and marinate for at least 1 hour |
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Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes. |
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