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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the marinade ingredients together in a cup except for the ground pepper. Slather over chicken, ensuring all parts are equally covered with marinade. Then press coursely-ground peppercorn all over the chicken's surface. Allow to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours). | 2. If Using the Oven: Set oven to BROIL and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into oven). | 3. Place chicken on second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning. Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it. | 4. If Grilling the Chicken: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time. | 5. While chicken is cooking, prepare the salad greens and dressing. To make the dressing: place water, lemongrass and lime leaf strips (or zest) in a sauce pan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf). Remove from heat. | 6. Add the rest of the dressing ingredients and mix well. | 7. Taste-test the dressing. It should be tangy - a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour or more chili sauce if not spicy enough for your taste. | 8. Toss the salad with the dressing. Portion out the salad among individual plates, and top with strips of the hot chicken. Sprinkle with fresh basil and coriander; serve immediately while chicken is still warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2 -4		boneless cut	0.0	0.0	0.0	0.0
salad green			mixed	-	-	-	-
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
fish sauce	4	tablespoons		25.2	2.6208	3.6432	0.0072
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
lemon	2	tablespoons		7.685	2.4698	0.2915	0.0795
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
water	1/4	cup		0.0	0.0	0.0	0.0
lemongrass	1	tablespoon	minced	4.752	1.2149	0.0874	0.0235
kaffir lime leaf	1	teaspoon	cut	-	-	-	-
fish sauce	1	tablespoon		25.2	2.6208	3.6432	0.0072
soy sauce	3	tablespoons		8.48	0.7888	1.3024	0.0912
garlic clove	2		minced	26.82	5.9508	1.1448	0.09
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
lime juice	2	tablespoons	freshly-squeezed	7.5625	2.5469999999999997	0.127	0.0212
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
chili sauce	1 -2		minced	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.