I enjoyed this and felt all the flavors went together really well, however I did find the red chilies a bit too spicy for our tastes, so will make this again, but leave them out. Thanks!
This is nice basic recipe, although I feel that it's quite bland. I pan-fried the chicken instead of grilling it. After removing cooked chicken and mushrooms from the wok, I added 1/4 cup chicken stock and 2 tsp fish sauceto the marinade and reduced it to make a sauce. Before serving, I poured the sauce over the chicken. I served these with plain crepes (just for something different) and sprinkled cashews on top, just before eating, so they will stay crunchy.
I didn`t think it was much garlic at all! I used boneless chicken strips that equaled 1-2 breasts. Didn`t have any marinade left to baste with because the mushrooms absorbed it all. I baked it in a 350 degree oven for 15 minutes turned for 5 more minutes. The directions could have been a bit clearer. The cashews I didn`t add to the marinade because I forgot but did remember to add them to the baking. The marinade was very tasty but I think the chicken was a bit dry.The mushrooms came out very good. I do wish I could have talked to the chef of this recipe while or before making to get a couple things straight. I do think the marinade could have be at least doubled for 3 breast. I`m giving this 3 stars because of direction. It would be 4 stars if not for that. 5 if the recipe had doubled the ingredients and clearer on the directions.
This was a nice dish. It did not strike me as Thai specifically but certainly Asian. There was not very much marinade but just enough to cook the chicken in. The portobello's soaked up the marinade at first but after one hour in the marinade gave back the juices. The lime was a bit overpowering for us and maybe more soy or some fish sauce would have balanced that.
Wow! This is really good! The complex flavor was just outstanding & both DH instantly put this on our list of repeats. The amount of marinade was just right to do the chicken, but next time I will make extra to have some for a dipping sauce & to pour over the rice I served alongside. My only suggestion is that maybe the cashews would be crunchier toasted and served on top rather than cooked with the chicken. A great job and entry for RSC #6.
5 star all the way- A winner for apperance and taste. Full of flavor. My red chili peppers were not very hot so I would use 3 next time but that was not the fault of the recipe (Mother Nature is to blame here) I used regular mushrooms as I was right out of Portobellos. This is a recipe that I will make again for myself and would be proud to serve to guests. Thanks for a wonderful recipe. I hope it does well in the contest
This was easy to make and delicious. The lime and ginger combination was a treat to my taste buds. Everyone said 5 stars and I couldn't find a thing wrong with it. I love preparing things early in the day and then just popping them under the broiler or in the the oven. Thanks for a great recipe