Ingredients Jump to Instructions ↓

  1. 6 coriander sprigs -- with stems

  2. 1/2 teaspoon Chinese chili sauce -- or -- chili flakes

  3. 3 tablespoons soy sauce

  4. 1 tablespoon oyster sauce

  5. 2 garlic cloves -- crushed

  6. 1/2 teaspoon sugar

  7. 4 boneless chicken breasts -- skin on

  8. 1 leaf lettuce coriander mint springs

  9. 3 green onions -- slivered --tart sweet dipping sauce--

  10. 1 cup sugar

  11. 1/2 cup water

  12. 1/2 cup white vinegar

  13. 2 tablespoons garlic -- chopped

  14. 2 tablespoons fish sauce

  15. 1 1/2 teaspoons Chinese chili sauce

  16. 2 tablespoons lime juice

  17. 1/4 cup carrot -- shredded

Instructions Jump to Ingredients ↑

  1. Preparation : If you don't like coriander, use basil or mint instead. For a spicier dish, increase the chili sauce. In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or grill. Broil chicken skin side down for 4 minutes. Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips. Place lettuce leaves on platter and arrange chicken on top. Garnish with coriander, mint sprigs and green onions. To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into dipping sauce. Alternatively, serve lettuce, chicken and Garnishes together. Tart Sweet Dipping Sauce Tbs is the traditional Thai dipping sauce used for salad rolls, spring rolls and most everything else. Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and add lime juice and shredded carrot


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