Ginger Cilantro Chicken

Page 143

| Course Type: Main Courses

(1 review)

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Quite a good idea for a recipe, but not a sauce that is meant for a fresh pasta (which is the point of this book). I served it over soba noodles, which made a good pair.

I made a halfish recipe using skinless, boneless chicken thighs, rather than breast. Probably closer to a whole recipe of the mariande/sauce. After some time marinating, the chicken got steam/sautéed with a sliced yellow bell pepper. I steamed some broccoli bits and added those at the end.

Very tasty for such a simple recipe. We thought the only thing it missed was some pepper flakes in the marinade.

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