Posted by June Wijegoonewardane on February 13, 19104 at 16:46:43:
4 cloves garlic, chopped 1 small onion, chopped 1 cup fresh cilantro chopped 2 tbsp Thai fish sauce or soy sauce 3 Tbsp lime juice 2 Tbsp rice vinegar 2 Tbsp hoisin sauce 1/2 tsp hot chili paste 8 boneless, skinless singe chicken breast (about 5 Ozs/150g each)
Method 1. In a food processor or blender, chop garlic, onion, and cilantro. Add fish sauce, lime juice rice vinegar, hoisin sauce and chilie paste. Process to form a pate.
2. Pound chicken breast until thin (this step is optional, but it will help the chicken cook more evenly). Place in a shallow dish. Pour marinade over chicken and turn to coat well. Refregerate for 30 minutes or up to a few hours.
3. Grill boil or Saute chicken in a lightly oiled non-stick skillet for about 3-4 minutes per side, depending on thickness.