4 boneless, skinless chicken breasts (5-6 oz. each)
1/4 cup soy sauce
2 cloves garlic, minced
2 tablespoons olive oil
Coconut Milk Sauce
2/3 cup coconut milk
2 teaspoons palm sugar or brown sugar
2 teaspoons fish sauce
Salad
5-6 ounces mixed lettuces
1 red bell pepper cut into strips, optional
1 shallot thinly sliced
1 stalk lemongrass finely sliced
1-2 jalapeno or Serrano chilis, seeded and thinly sliced
1/4 cup cilantro leaves, roughly torn
2 tablespoons thinly sliced mint leaves
1/4 cup coarsely chopped toasted cashews
Directions
Directions
Combine chicken breasts, soy sauce and garlic in a shallow dish or zip-top bag. Cover and refrigerate 1 hour.
Heat oil in a skillet on medium heat. Brown chicken on both sides; cook until no longer pink in center (165°F internal temperature), about 10 minutes. Cool slightly; slice.
Stir together coconut milk, sugar and fish sauce. Heat just until warm.
Mix together lettuce, bell pepper, shallot, lemon grass and chili; divide onto serving plates. Top with sliced chicken and drizzle with sauce. Garnish servings with cilantro, mint and cashews. Serve with remaining sauce.
