This is one of my favorite way to prepare skinless boneless chicken breasts. I usually buy my chicken breasts in bulk from Costco, the one that come in six pouches. They tend to be rather thick, so for making pan fried chicken like this, I start by butterflying the breast, so I end up with half the original thickness. You don’t have to if you don’t want, but halving the breasts mean I end up with double the surface area of the chicken to absorb the marinating sauce, making the chicken extra flavorful.
I love the combination of cilantro and garlic, lots and lots of garlic, like 1⁄4 cup worth which is like almost a whole bulb. I am saying it now because you may think, really, do I really need this much garlic? And yup, they make all the difference. If you are wondering, they can indeed be grilled as well. As for slicing the cooked breasts into thin strips, that is just my thing, since I used to pack this for lunch, so they are really great to fit in my bento box. And they are good with steamed rice, noodles, sandwiches, salads, etc.
Thai Pan Fried Garlic and Cilantro Chicken
Author: Anita Jacobson
Categories: Main Dish
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
- 800 gram chicken breasts, butterfly each
- Marinating sauce
- 1/4 cup garlic (about 1 bulb)
- 1/2 cup cilantro
- 2 teaspoon palm sugar
- 1/4 teaspoon salt
- 1 teaspoon ground white pepper
- 4 tablespoon fish sauce
- In a food processor, grind together garlic, cilantro, palm sugar, salt, and pepper into fine texture. Add fish sauce and pulse once or twice to mix well.
- In a mixing bowl, combine chicken breast and the marinating sauce. Mix well, cover with a saran wrap, and refrigerate for 2 hours, or overnight.
- Return the chicken to room temperature prior to cooking, about 30 minutes is usually enough.
- Heat 2 tablespoon of oil in a frying pan/skillet on medium high. Fry the chicken breast until golden brown on both sides, about 3 minutes each side.
- Let the cooked chicken rests for 10 minutes, then cut into bite size thin strips.