Thai Fish Sauce and Lime Chicken

Following the advice of other reviewers, I increased the Sweet Thai Sauce to 5 T, increased fish sauce to 1 T, and cut the lime juice back a tad. I also added a sprinkle of sugar to the sauce. The family loved it and ate it all. I served with Jasmine rice, into which I stirred a couple tablespoons of coconut milk. Delicious! 

Definitely quick and easy to make. And tasty. The sauce was a little thin, and it's pretty salty so I would skip slating the chicken next time.

Fantastic, easy weeknight dinner. Followed the recipe pretty much exactly, just used olive-oil spray instead of oil to saute the chicken. I suggest using less lime juice than recommended and upping it to taste, as I wound up adding a bit more stock plus the accumulated juices from the chicken platter to cut the tartness. I think my lime juice was extra tart, as a couple of my limes and started to turn brown -- anyway, it's always better to add more sour than to deal with too much. All in all, a fantastic recipe that the whole family enjoyed. Will be added to our go-to file.

I would simmer the sauce till it has some good thickness. I used chunky peanut butter and used 5 tbl chili garlic sauce. It was just ok, not good enough to make again. But quick and easy for a week night.

We added fresh peas to the brown rice and plated with chopped scallions and cilantro. Very nice.

We love this recipe! There is nothing I would change. Great in the summer with a glass of Chardonney.