Ingredients
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6 sprigs fresh cilantro, with stems
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1/2 teaspoon Chinese chili sauce (sambal oelek)
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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2 garlic cloves, crushed
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1/2 teaspoon sugar
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4 boneless chicken breasts, skin on
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1 head lettuce (any green lettuce with large flexible leaves eg ( green leaf lettuce)
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fresh cilantro
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mint sprig
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3 green onions, slivered
Instructions
- In a blender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for at least 4 hours, preferably overnight. (In the refrigerator, of course!).
- Pre-heat broiler or barbeque. Broil or grill chicken, skin side down, for 4 minutes. Turn and broil/grill 4 minutes longer until skin is crispy and chicken is cooked through.
- Cut chicken on the bias into 1/2 inch strips.
- Place lettuce leaves on a platter and arrange chicken on top. Garnish with cilantro, mint sprigs and green onions.
- To eat in the traditional Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into Thai Dipping Sauce (recipe # 188736).