By gailanng on April 03, 2011
Photo by rpgaymer
Photo by rpgaymer
"Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see Thai Sweet Chili Sauce."
Serving Size: 1 (213 g)
Servings Per Recipe: 3
"Made it exactly as per the recipe and it is excellent! This recipe is a keeper."
"Just made this recipe with a fiew minor tweaks that kept it much more juicy and added a bit more sweetness. Marinade: 1/2 Cup Chili Paste 1/2 Cup Soy Sauce 1 Tbsp Siracha 1 Garlic (Cloves cut to halves) The biggest difference I made was the cooking preperations. Before even cooking the chicken I cut up a moderately sized tomatoe in eigths and began frying them in my wok with a bit of vegetable oil and ground pepper. After 5 minutes add 2 chicken breasts with about a 1/4 cup of the marinade, cover and cook on medium for about 8 - 10 minutes each side or until juices run clear. Thanks again for the great recipe!"
"Fantastic recipe, we'll use this one often! I did double the soy sauce and tripled the Sweet Chili Sauce. It's delicious and VERY easy!"
"Another great recipe. I made my own Thai sweet chili sauce for this, and marinated the chicken just a bit longer. The dish ended up tasting so good that we were spooning the sauce of our plates because we couldn't get enough of it! Thanks for sharing."
"I used Thia Kitchen Sweet Red Chili Sauce with fried rice and onions - easy, quick and tasty!"
"Fast and easy! I added some bell peppers and an onion - cooked it for a few minutes more so the veggies were still crisp. Great recipe!"
"So simple to prepare and tasted delicious. Who'd have thought that such a simple marinade/sauce combination would taste so good?! Definitely a keeper recipe. I used a gluten-free soy sauce with the sweet chilli sauce and two large garlic cloves for a gluten-free meal. Served with fried rice. Photo to be posted.Made for April 2011 Recipe Swap in the Aus/NZ Forum"