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Grilled Boneless, Skinless Chicken Breasts with Red Pepper–Almond Sauce
Ingredients
  • subheading: Chicken:
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • ⅓ cup water
  • 3 tablespoons fish sauce
  • 2 tablespoons honey
  • 1 teaspoon table salt
  • ⅛ teaspoon pepper
  • 1 tablespoon vegetable oil
  • subheading: Red Pepper Sauce:
  • 5 teaspoons sherry vinegar
  • 1 garlic clove minced
  • ¾ teaspoon table salt
  • 2 red bell pepper stemmed, seeded, and quartered
  • 1 tablespoon vegetable oil
  • ¼ cup whole almonds toasted
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon smoked paprika
  • Pinch cayenne pepper
Steps
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