1. Mix marinade ingredients in a bowl. Add chicken,turn to coat. Marinate for a minimum of 3 hours,preferably overnight.
2. Heat oil in a skillet or frypan over medium-high heat. Cook chicken for 3 minutes on each side or until deep golden brown. If they darken too quickly,reduce heat. Alternatively,barbecue the chicken over medium heat for 4 minutes on each side.
3. Transfer to a plate,loosely cover with foil and rest for 5 minutes before serving.
4. Serve with fresh lime,chilli,coriander,a side of Vietnamese red rice (see below) andVietnamese coleslaw. Alternatively,make Vietnamese noodle bowls (bun ga nuong).
Serving suggestions:
Vietnamese red rice
This traditional Vietnamese side dish is essentially a tomato fried rice! Melt 25 grams of butter in a large skillet or wok over medium-high heat. Saute 1 minced garlic clove for 15 seconds,then add 3 cups of cooked,day old white rice,1½ tablespoons tomato paste and 2 teaspoons Maggie seasoning (the Maggie seasoning can be substituted with half a teaspoon chicken stock powder and one teaspoon soy sauce).
Vietnamese chicken noodle bowls (bun ga nuong)
Serve this chicken on a bowl of rice vermicelli noodles topped with bean sprouts,julienned carrots,a generous handful of Vietnamese mint and coriander. Douse generously withnuoc cham dressing.