Served with Thai Cabbage Salad
Contributed by Quick From Scratch Herbs & Spices
SERVINGS: 4
Ingredients:
2 jalapeño peppers, seeds and ribs removed
4 cloves garlic, 2 smashed, 2 minced
1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 tablespoon cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1/4 teaspoon dried red-pepper flakes
1 1/2 tablespoons water
Directions:
. Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.
THAI CABBAGE SALAD
From chefdecuisine.com
Ingredients:
Serves 4 1 tablespoon fresh lime juice
1 teaspoon sugar
3/4 teaspoon salt 1 teaspoon sesame oil
1 tablespoon rice wine vinegar
4 cups finely shredded Napa cabbage 1/2 small red onion, sliced thin
1/2 cup grated carrot
2 tablespoons finely chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
Directions:
In a bowl stir together the lemon juice, the sugar, and the salt, sesame oil, rice vinegar until the sugar and salt are dissolved. Add cabbage, onion, carrot, mint, coriander, and the oil, and toss the salad well.
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Sally's Recipe Of The Week is sponsored in part by Lincoln Culinary Institute, a division of Lincoln College of Technology in West Palm Beach.
At Lincoln Culinary Institute success is sweet, their culinary arts and international baking and pastry programs offer a great mix of theory, hands on skills, and management courses.
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