Thai Garlic Chicken

From: MarieAlice

On Mar 10, 2005

I enjoyed this and felt all the flavors went together really well, however I did find the red chilies a bit too spicy for our tastes, so will make this again, but leave them out. Thanks!

From: WaterMelon

On Mar 7, 2005

This is nice basic recipe, although I feel that it's quite bland. I pan-fried the chicken instead of grilling it. After removing cooked chicken and mushrooms from the wok, I added 1/4 cup chicken stock and 2 tsp fish sauceto the marinade and reduced it to make a sauce. Before serving, I poured the sauce over the chicken. I served these with plain crepes (just for something different) and sprinkled cashews on top, just before eating, so they will stay crunchy.

From: ~Rita~

On Mar 5, 2005

I didn`t think it was much garlic at all! I used boneless chicken strips that equaled 1-2 breasts. Didn`t have any marinade left to baste with because the mushrooms absorbed it all. I baked it in a 350 degree oven for 15 minutes turned for 5 more minutes. The directions could have been a bit clearer. The cashews I didn`t add to the marinade because I forgot but did remember to add them to the baking. The marinade was very tasty but I think the chicken was a bit dry.The mushrooms came out very good. I do wish I could have talked to the chef of this recipe while or before making to get a couple things straight. I do think the marinade could have be at least doubled for 3 breast. I`m giving this 3 stars because of direction. It would be 4 stars if not for that. 5 if the recipe had doubled the ingredients and clearer on the directions.

From: Pets'R'us

On Mar 3, 2005

This was a nice dish. It did not strike me as Thai specifically but certainly Asian. There was not very much marinade but just enough to cook the chicken in. The portobello's soaked up the marinade at first but after one hour in the marinade gave back the juices. The lime was a bit overpowering for us and maybe more soy or some fish sauce would have balanced that.