Thai Marinated Chicken Strips Recipe
Thai Marinated Chicken Strips
Total time: less than 15 minutes
Marinating time: 30 minutes
Preparation time: 10 minutes
Cooking time: 8 minutes
Difficulty: Average
Chef's Note
This marinade combines the subtle fresh flavor of lemon grass, the sweetness of mild peppers and the peppery note of Thai basil, along with delicately-scented cilantro.

Lemon grass is a traditional ingredient in southeast Asian cooking. Thai and Vietnamese cooks often use dried lemon grass leaves in marinades for meat or fish. They also have a tenderizing property.

Ingredients for 4 servings
- 300 g (10 oz.) chicken breast
- 2 tbsp. vegetable oil
- 1 packet (200 g/7 oz.) soy vermicelli
- 350 g (12 oz.) bean sprouts
- 1/2 cucumber
- 1 clove of garlic
- 2 tbsp. nuoc mam (fish sauce) or soy sauce
- Juice of 1 lemon
- 125 ml (1/2 cup) coconut milk
- 2 tbsp. chopped green onion
- 1 tbsp. fresh basil, chopped
- 1/4 tsp. mild crushed chilies or diced sweet red pepper
- A few lemon grass leaves
- A few sprigs of fresh cilantro
  1. In a bowl, combine all the ingredients for the marinade. 
  2. Cut the chicken breasts into strips; place them in a dish and pour the marinade over top. Marinate for 30 minutes. 
  3. Cook the vermicelli in boiling water according to the package directions. 
  4. Peel the cucumber; seed it using a small spoon; cut the flesh into small cubes. 
  5. Peel and crush the garlic. 
  6. Heat 1 tbsp. oil in a wok; sauté the bean sprouts for 2 minutes. Add the garlic, nuoc mam, cilantro and drained noodles. Keep hot.
  7. Wipe out the wok with a paper towel so that you can use it again right away. Heat 1 tbsp. oil; sauté the drained chicken strips for 3 to 4 minutes. Add the diced cucumber to the vermicelli. Serve immediately.

Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including Thai marinade, vermicelli, bean sprouts and nuoc mam. 


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