Best Dinner Ever


Every so often, I make a dish that is exactly perfect and exactly what I am in the mood for at the moment. It is a rare treat when this happens. I wish I could take credit for this recipe, but no go. I found it on Epicurious. The only modification I would make is to let the chicken and pickles marinate overnight. I served with stir-fried bok choi and rice, and minced mint and cilantro over the top.

For chicken

  • 2 garlic cloves, minced
  • 3 tablespoons sugar
  • 1 1/2 tablespoons Asian fish sauce
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons Sriracha or other Asian hot chile sauce
  • 1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices

For pickle

  • 2 medium carrots, peeled
  • 1/2 lb daikon radish, peeled
  • 1/2 cup rice vinegar (not seasoned)
  • 1/4 cup sugar
  • 1 teaspoon salt

Marinate chicken:
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.

Make pickle while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken:
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.

Find the original recipe here.

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About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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