Ingredients
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2 garlic cloves
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2 tablespoons soya sauce
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1 tablespoon olive oil
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1 tablespoon fresh ginger, grated
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750 g chicken breast fillets, cut into lengthwise strips
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3 tablespoons rice wine vinegar
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2 tablespoons fish sauce
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2 tablespoons hot water
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2 tablespoons soy sauce
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1 tablespoon peanut butter
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1 tablespoon Thai sweet chili sauce
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1/2 lime, juice of
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1 teaspoon fresh ginger, grated
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1/2 teaspoon garlic, minced
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cucumber, thinly sliced in julienne strips
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spring onion, thinly sliced
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1 lime, juice of
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salt and pepper, to taste
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carrot, shredded
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bibb lettuce cup
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2 tablespoons honey
Instructions
- In a mini-processor, whizz together garlic, lime juice, soy sauce, olive oil and ginger until all combined and pureed. Put chicken strips into a ziploc bag, pour in marinade. Distribute to coat chicken well with marinade. Place in refrigerator and forget for 3-5 hours. Remove from refrigerator 30 minutes before you are ready to cook it to bring closer to room temperature.
- Drain everything in the ziploc bag directly into a hot teflon saute pan. Cook chicken, stirring occasionally, until cooked through, about 8 minutes. The marinade will have reduced into a glaze, just coating the chicken. Season, carefully (there's already soy sauce in the marinade). Empty the chicken out onto a serving platter.
- To make the Sweet Chili Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl.
- At table: Have chicken on one platter and the lettuce cups with all the other vegetables and rice noodles on another. Don't forget the Sweet Chili Sauce and the bowl of chopped peanuts. Allow free rein for creativity and great flavor packed into healthful oriental-style 'tacos'!