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Grilled chicken Asian style with vegetables in sweet/sour sauce

Recipe by: Dak Wichangoen
Serves: 4

Procedure

Mix all ingredients except the coconut cream into a uniform texture.

Marinade the chicken for about 12 hours. You can easily shorten the marinating time, but the result will be better, the longer you leave the meat in the marinade. While grilling the chicken, brush regularly with coconut cream till the chicken is done.

Sweet/sour sauce

Heat up all the ingredients in the wok at a low temperature until the sugar has dissolved.

Vegetables

Pour oil into a heated wok. The wok must be very hot. First add carrots and paprika and fry for 1-2 minutes before adding onion and spring onion. Fry well for a few minutes before adding the sweet-and-sour sauce. Toss the sauce well with the vegetables before adding the bean sprouts, and the entire dish is assembled.

Top the vegetables with coarsely chopped fresh coriander.

 

Ingredients

  • 4 chicken breasts

 

  • ½ dl sweet/sour sauce
  • ½ dl soy sauce
  • 15 g ginger
  • 2 garlic cloves
  • 1 tbsp cane sugar
  • 1 tsp coriander seeds
  • 2 tbsp coconut cream/coconut milk

Sweet/sour sauce

  • 150 g tamarind
  • 250 g palm sugar
  • About ½ dl fish sauce
  • 100 g coconut milk
  • 3 garlic cloves, grated
  • 1 tbsp dried chilli

Vegetables

  • Carrot slices
  • Paprika cubes
  • Half slices of onion
  • Spring onions
  • Bean sprouts
  • Coriander as fresh garnishing on top of the vegetables