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Ingredients
  • 3 boneless, skinless chicken breasts (I used large ones)
  • 1 each: red, green, yellow pepper
  • 2 tablespoons olive oil
  • ⅓ cup dry roasted peanuts, coarsely chopped
  • subheading: chicken marinade ingredients:
  • ⅓ cup soy sauce
  • 2 tablespoons olive oil
  • ¼ cup sherry wine
  • 1 to 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • ¼ teaspoon ground ginger
  • 2 to 24 hours beforehand, combined marinade ingredients in a baking dish. I always tenderize my chicken with a meat mallet, but it isn’t necessary. Add chicken to the marinade and let marinate for 2 to 24 hours, turning occasionally to coat. I always let me chicken sit at room temperature in the marinade for 30 minutes before cooking.
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