Tuesday, August 01, 2006

Thai Marinated Chicken

I love this chicken. This is some awesome stuff! I use this instead of the marinade given in my Satay recipe because I just like it better. I made the Satay recently and I'll give the recipe soon. Mmmm...yummy!!!

This is best when cooked on a grill, but I also cook it under the broiler with good results.

It can also be sauteed in a fry pan, like a stir fry (without the skewers of course!). For a really awesome treat, throw in some fresh basil leaves at the last minute.

For those of you who aren't familiar with fish sauce: It stinks like crazy. But it is essential in Vietnamese and Thai cooking. I could eat Thai food without it, but I wouldn't want to. I always have some on hand

Thai Marinated Chicken

raw boneless skinless chicken, cut into thin srips (I used breasts)
2 tablespoons soy sauce (preferably low sodium)
2 tablespoons oyster sauce
2 tablespoons thai chili paste (Its very spicy hot. You may want to use less.)
2 tablespoons fish sauce (nam pla)
3 or 4 cloves chopped garlic
2 tablespoons chopped cilantro

Mix all ingredients except the chicken in a bowl and stir. Add the chicken, and mix well to coat. You can add some water to thin it a bit. Its pretty thick and salty otherwise. Allow to marinate for an hour or more. If you are threading onto bamboo skewers, then make sure they have been soaked in water for a while first. I have these big long metal shish kabab skewers that I used. Cook on your outside grill until done!

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