Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup padaek (Lao fish sauce)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Grill or grill pan
- Ziplock bag or container for marinating
Step-by-step instructions:
1. In a bowl, whisk together the padaek, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper.
2. Place the chicken breasts in a ziplock bag or container and pour the marinade over the chicken. Seal the bag or container and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard the marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing.
7. Garnish with chopped scallions and cilantro.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 9g
- Carbohydrates: 11g
- Protein: 38g
Substitutions for ingredients:
- Padaek can be substituted with other fish sauces, such as Vietnamese nuoc mam or Thai nam pla.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Substitute chicken thighs for chicken breasts.
- Use the marinade for grilled pork or beef.
Tips and tricks:
- Make sure to let the chicken rest before slicing to retain its juices.
- If using a grill pan, make sure to oil the pan before grilling to prevent sticking.
- Double the recipe for leftovers or meal prep.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken with a side of steamed rice and grilled vegetables.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Asian slaw
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to oil the grill grates before cooking.
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacteria growth.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature.
Food history:
- Padaek is a traditional Lao fish sauce made from fermented fish and salt.
Flavor profiles:
- Salty, sweet, umami, with a hint of ginger and garlic.
Serving suggestions:
- Serve the chicken with a side of steamed rice and grilled vegetables for a complete meal.
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Region: Laos