Cook Time: 10 Minutes
Prep Time: 15 Minutes
Difficulty: Easy Print Friendly Version
Recipe is Unreviewed
2 SMF Boneless Skinless Breasts 3 Tablespoons Fresh Cilantro, Chopped 2 Tablespoons Garlic, Minced 2 Tablespoons Nam Pla (Fish Sauce) 2 Tablespoons Sugar 1 Teaspoon Five-Spice powder 1/8 Teaspoon Ground White Pepper 2/3 Cup Water 2 Tablespoons Light Soy Sauce 2 Tablespoons Dark Soy Sauce
1 (16 oz) Can Purple Plums 1/2 Cup Canned Apricots 3 Tablespoons White Vinegar 1/8 Teaspoon Sugar Cayenne to Taste
To prepare Chicken Fingers:
Rinse the chicken and pat dry. Cut each chicken breast into strips, and pound flat. Place in a glass baking dish. In a seperate dish, mix cilantro and garlic. Stir in fish sauce to make a smooth paste. Add sugar, five-spice powder, white pepper and water; mix well. Add the light and dark soy sauce, mix well. Coat chicken slices with marinade and refrigerate for 2 hours. Preheat oven to broil. Place chicken on baking sheet and cook for 5 minutes on each side in oven. Do not overcook.
To prepare Plum Sauce:
Combine plums (drained & seeded), apricots, vinegar, salt, sugar, and cayenne in a blender. Process until smooth.