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Categories:
chicken garlic sugar fish sauce vege oil lime juice sriracha chicken breasts carrots daikon radish rice vinegar sugar salt coconut milk water salt
Viewed: 97 - Published at: 6 years agoIngredients
- For chicken:
- 2 garlic cloves, minced
- 3 Tbs sugar
- 1 1/2 Tbs Asian fish sauce
- 1 1/2 Tbs vege oil
- 1 Tbs lime juice
- 1 1/2 tsp Sriracha
- 1 1/2 lb boneless/skinless chicken breasts
- For vegies:
- 2 med carrots, peeled
- 1/2 lb daikon radish, peeled or use cucumber
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tsp salt
- For rice:3/4 cup coconut milk (lo fat)
- 1/4 cup water
- 1/4 tsp salt
Method
- Mix all ingredients for chicken marinade and stir/whisk til sugar dissolved.
- Cut chicken breasts crosswise into 1/4 inch strips
- and marinate 15 min.
- Cut carrots and cucumber into 1/8 inch thick matchsticks, 2 inches long. Place in vin/sugar
- mixture and let stand 15 min.
- Add 1/2 cup long grain white rice to coconut milk mixture, cover and decrease heat to med-low.Cook 15 min or until liquid absorbed. Let stand 5 min.
- Cook chicken in grill pan til cooked through.
- For wraps use butter lettuce (or other). Can add fresh basil, mint, cilantro.
