Cooking Mommy: Cilantro Thai Chicken

Friday, May 18, 2012

Cilantro Thai Chicken

I made this chicken recently and on the side, I made Summer Garden Pasta, and it was delicious paired together. I did change the original recipe a little by using olive oil instead of sesame oil, and I baked the chicken instead of grilling it. I know grilling it would have been super yummy too, but we don't have a grill, so I chose to bake it.

Ingredients
2 garlic cloves, minced
1/2 cup fresh cilantro
2 Tbsp soy sauce (or Asian fish sauce)
1 Tbsp olive oil or sesame oil
1 lb chicken breasts

Directions
Place garlic, cilantro, soy sauce, and oil in food processor and process until smooth. Pour marinade over chicken and let flavors sink in for 15 minutes in the refrigerator (I actually totally skipped this step since I was baking it). Prepare your grill or heat oven to 350 degrees. Layer chicken in sprayed 9x13 if baking. Bake for 30-45 minutes or until chicken is no longer pink in the middle. Or if you are grilling, cook until temperature registers 165F or is cooked all the way through. Let chicken rest for 5 minutes before serving.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.