Thai-style chicken breasts in foil

Name: Thai-style chicken breasts in foil
Prep time: 20 min
Total time: 20 min
Yield: Makes 2 servings
Cuisine: Thai
Ingredients: 2 boneless, skinless chicken breast halves (about 12 ounces); 2 boneless, skinless chicken breast halves (about 12 ounces); 8 thin slices peeled green (unripe) mango; ½ teaspoon red pepper flakes; 3 tablespoons peanut or neutral oil, such as canola or grapeseed; 3 tablespoons peanut or neutral oil, such as canola or grapeseed; 6 to 8 thin slices lotus root or peeled jicama; 6 to 8 thin slices lotus root or peeled jicama; 1 teaspoon nam pla (Thai fish sauce); 1 teaspoon nam pla (Thai fish sauce); 2 lime leaves, minced (or minced zest of 1 lime); 2 lime leaves, minced (or minced zest of 1 lime); ¼ cup canned unsweetened coconut milk; 2 tablespoons chopped scallions; 3 tablespoons peanut or neutral oil, such as canola or grapeseed

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This mélange of Thai ingredients produces a stunning aroma when the package is opened. You might substitute roasted sesame oil for some of the peanut oil for even more flavor. Best with rice.

Ingredients

3 tablespoons peanut or neutral oil, such as canola or grapeseed
6 to 8 thin slices lot

Asia
Thailand
Main course
South East Asia
Gluten-free

Method

Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the lotus root or jicama in the center, then top with the