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Dans la lune

December 14, 2015

Thai gai yang – teriyaki lemongrass chicken

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Thai gai yang – teriyaki lemongrass chicken

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Thai gai yang – teriyaki lemongrass chicken

Ingredients

  • 500g chicken thigh fillets - boneless

for the Marinade

  • 2 garlic cloves - finely chopped
  • a small amount of coriander - chopped
  • 1 stick lemongrass - finely chopped
  • 1/2 tsp lemon juice
  • 2 tbsp fish sauce
  • 1 tbsp cooking sake
  • 1/2 tbsp honey
  • 1 tbsp white sugar
  • 1/2 tsp sweet soy sauce
  • pepper to taste

Instructions

  • 1. In a medium bowl, combine all marinade ingredients. Mix well.
  • 2. Dip the chicken into the bowl, coat it thoroughly in marinade. Transfer to a zip-lock bag and marinate for at least 3 hours, preferably overnight.
  • 3. Preheat oven to 180 C degree.
  • 4. Place the chicken on a parchment-lined baking sheet and bake for about 30 mins or until golden brown. If it gets too brown before cooked, cover loosely with aluminum foil.
  • 5. Serve hot with steamed rice and garnished with fresh coriander.
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https://www.atelierlalune.com/2015/12/thai-gai-yang-teriyaki-lemongrass-chicken/

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