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Wok eggs, fried rice and hot Dry Noodles.
This quick sauté of chicken cutlets with an Asian-inflected pan sauce was inspired by a recipe in “Searing Inspiration” by Susan Volland. Garlic, ginger and red pepper flakes season a sherry-based sauce, while butter stirred in at the end rounds out the flavors. Fragrant jasmine rice is the perfect accompaniment.
tablespoons soy sauce, divided
5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
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