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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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