I used garlic chili instead of Sracha. I used the george forman and it did not come out well - next time i would put it on the grill or pan fry it. All in all i found it un-eventful but am willing to give it another chance.
Thai Coconut Chicken
nwilker Posted: 03/16/11
gophysed Posted: 01/03/11
We liked this recipe quite a bit. I halved the recipe, making it for two, and it worked just fine. I made a few changes, including more sweetness (I used splenda) and more lime juice. I cooked the chicken first, then threw some bean sprouts and snow peas in the pan and cooked for a few minutes, added back the chicken and the reserved sauce. I also added some cornstarch to the reserved sauce/marinade so it would thicken nicely in the pan. I topped it with cilantro (and added cilantro to the marinade). YUM.
Rachel12345 Posted: 02/06/11
Loved this the first night as it written (Used 1 Tbsp chile sauce with garlic instead of Thai chile paste, and added a little extra ginger and some lime zest.) Had extra sauce leftover, and added chunky peanut butter to it and heated it for a great sate sauce to use over additional grilled chicken.
csaunders80 Posted: 02/16/11
Made this tonight and it turned out pretty well. The only change I made was to add about 2 tbsp of sugar to the marinade instead of the 1/2 tsp called for because I wanted a sweet marinade. I cooked the chicken on the grill because it is grill weather and I will probably prepare it like that again. I used the leftover coconut milk mixed with water, along with some slices of ginger and a slice of lime peel to make some quick-cooking brown rice. I also boiled the discarded marinade for about 5 minutes and served it with the chicken. All in all this was an easy and tasty dish.
Fran0831 Posted: 01/10/11
The marinade sauce was a good as any Thai restaurant i have bee to. I would love to make a stir fry and add this sauce to it. I used the extra coconut milk in making the rice, Gave it a great flavor
jlparke Posted: 01/05/11
This was very good. I basically made it by the recipe except did not have Thai Chili Paste so substituted Chili/Garlic Asian Sauce. That worked fine. I think if I do that again I will thrown in some red pepper flakes for a little added zing. I warmed the extra sauce and used it on the chicken and rice. Very tasty. Recipe goes in my keeper file.
MarthaWannaBe Posted: 01/03/11
The trick is cutting your chicken breasts into thin cutlets before marinating and then browning them well (it adds needed depth of flavor). I also recommend cooking the reserved sauce before serving. Served with brown rice, extra sauce, and orange wedges. Enjoyed by entire family.
Belanos Posted: 05/24/12
While the marinade/sauce has great flavor, the chicken didn't seem to pick up much of it while it was marinating. I also prefer a thicker sauce, and when I used the leftovers, I reduced it by about half. I substituted low-sodium tamari for the low-sodium soy sauce, and used sambal oelek instead of Thai chile paste. It is easy and fairly quick to prepare, but I probably won't make it again.