Honey Lime Chicken Marinade

4-5 thin sliced chicken breasts 

4 tbs. chopped cilantro divided

9 tbs. soy sauce

6 tbs. honey 

3 tbs. fresh lime juice 

2 tbs. canola oil + more 

Dash of sesame oil

3 cloves minced garlic

2 tsp. chili paste 

In mixing bowl combine soy sauce, honey, lime juice, garlic, chili paste, canola oil, sesame oil and half the cilantro, mix well. 

Place chicken in ziploc with half of the sauce. Allow to marinate in the refrigerator at least an hour or overnight.  Store the other half of the sauce separately. 

Heat a few splashes of canola oil in fry pan over medium high heat. Cook chicken in batches so to not overcrowd the pan. Cook until all sides of chicken are nicely browned but not necessarily cooked through. Discard the marinade that the raw chicken was in. Once all chicken is browned add all chicken back to the pan and pour the other half of the sauce over it. Bring to a boil reduce heat to a simmer and cover for ten minutes. Sprinkle with remaining cilantro. Serve over rice. Pairs well with roasted asparagus.