- 500 grams chicken tenderloins (or chicken breasts or thigh fillets, trimmed & cut into 2cm pieces)
- 4 garlic cloves (peeled & grated)
- 1/4 cup firmly packed brown sugar
- 1 lime (or lemon)
- 1 tablespoon black pepper (freshly grinded)
- 1 teaspoon salt
- 1 handful coriander leaves (fresh, roughly chopped)
- 1 cucumber (halved & sliced)
- 1 chilli (bird’s eye, finely sliced)
- coriander leaves
- steamed rice
Michele 21 Oct 2018
Tasty and easy to make! Substituted cayenne pepper for the chilies.
Atkinson 30 Jul 2018
Very tasty and easy to make. I added some peppers to mine.
April 27 Jun 2018
This was so good! I didn't have a lot of reserve marinade so I did add more juice and sugar to the bowl before making the glaze but I made no other changes. I'm going to try this with tofu
Luigi Coradduzza 25 Jun 2018
OK I added lot more chilies, a splash of fish sauce, and basil leaves with the suggested coriander to this recipe. But it turned up as the most authentic Thai taste I've ever cooked!
Lana 16 Jun 2018
Yum! Would make again
meghan gibson 14 Jun 2018
too sweet would make it more spicy next time
Hey, Sexy Bitchacho 5 Jan 2018
The flavors balanced out evenly. The combination of sweet, to spicy, to salty was just right
Nk A. 26 Dec 2017
It was delicious! My family really enjoyed it!
David N. 24 Dec 2017
Needed more sauce so I added a bit of fish sauce and oyster sauce as well as a splash of chicken broth sauce was great
Garcia 24 Sep 2017
Excellent! Marinated the chicken for nearly 8 hours, I couldn't find cilantro at local grocer so skipped it and forgot to get the pepper so instead sprinkled about red pepper flakes about 1/4tsp in the sauce while thickening. Spot on good. Will be adding this to my recipe box!
B Y. 13 Jun 2017
Recipe was great! Thank you! Wish I had marinaded the chicken a little longer (didn't have the full hour) Used maple syrup (2Tbs) in place of the brown sugar (personal preference). Added a bunch of Chinese green beans for more vegetables.
Rowley 15 Jan 2017
Love this recipe!!!!! Even the kids eat it. I make it a couple times a month. I use various not-so-spicy chilis, depending on what I can find and cut down on the black pepper as my family is a bit spice wimpy. Otherwise, I stick to the recipe provided.
Hey Dude! 29 Sep 2016
A tasty quick recipe - I used quorn rather than chicken and it worked well. It added some crunchy veg too - but that's personal choice. I'm looking forward to playing around with some additional ingredients!
Eric Krusi K. 25 Sep 2016
A little too sweet and the flavor combination is different but tasty nonetheless. I will definitely try another variation with less sugar and some more lime on top.
kate b. 11 Sep 2016
I marinated it for 24 hours as plans changed. But still amazing! I also didn't add the rice which was a personal preference.
Gerry F. 22 Feb 2016
this recipe was amazing and very tasty as well! however instead of using salt, should use fish sauce