Glazed Thai Chicken
|Chicken thigh cutlets||1 1⁄4 Kilogram (8 Pieces)|
|Sweet chili sauce||125 Milliliter (1/4 Cup)|
|Fish sauce||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Chopped coriander leaves||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Salt-reduced soy sauce||2 Teaspoon|
Place chicken in large pan of simmering water; poach about 8 minutes or until almost cooked through; drain.
Griddle-fry chicken until browned both sides and cooked through.
Pour combined remaining ingredients over chicken; cook for about 1 minute or until chicken is glazed.