Thai Pineapple Chicken

Ingredients:

• 1 onion, chopped
• 6 chicken breasts, boneless and skinless
• 2 tbsp of olive oil
• 3 tbsp of garlic chili sauce
• 1/3 cup of balsamic vinegar
• ½ tbsp of fish sauce
• 1 bag of sugar snap peas
• 3 tsp of cornstarch
• salt and pepper to taste

Directions:

1. Toss all the ingredients together in a bowl and pour them into a baking pan.
2. Place the (covered) pan in a 400-degree oven for 45 minutes.
3. Reduce the heat to 300 and leave the pan in the oven for another 5-10 minutes.
4. Add salt and pepper to taste.

Serves: 5 persons

Classic Thai Lime Chicken

Ingredients:

• 1 whole chicken or 2 or 3 small Cornish hens
• ½ cup of lime juice
• 2 chilies chopped
• 5 cloves of garlic
• 2 onions, sliced
• ½ cup of sugar
• 1 tbsp of sesame oil
• 2 tbsp of olive oil
• 7 tbsp of fish sauce
• 2 tbsp of soy sauce

Directions:

1. Wisk together all the ingredients until the sugar is dissolved.
2. Rub the marinade into the skin of the chicken and atop.
3. Pour a little water in the bottom of the pan that the chicken is in.
4. Bake the them at 350-375 for 2.5 hours.

Serves: 5 persons

Thai Pineapple Salad

Ingredients:

• 1 purple onion, chopped
• 2 cans of pineapple, strained and chopped
• ½ cup of ground peanuts
• 1 garlic clove, minced
• ¼ cup or orange juice
• 1 green pepper, chopped
• 2 tbsp of olive oil
• 1 lime, squeezed for juice
• 1 tsp of fish sauce
• salt and pepper to taste

Directions:

1. Toss all the ingredients together in large glass bowl.
2. Refrigerate the salad for 3 hours.
3. Toss before serving.

Serves: 4 persons

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