Ingredients Weight Measure
Boneless Chicken breasts, sliced 1.5 lbs
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Coconut milk 2 cans
Fresh ginger, rough chopped 1 small knob
Lemongrass, rough chopped 1 stalk
Thai basil, chopped 1/2 bunch
Sesame oil 1/2 cup
Brown sugar, light 2 Tbsp.
Thai chilies 10 ea.

Glass Noodles Salad

Ingredients Weight Measure
Glass noodles, cooked, cooled 2 packs
Pineapple, small diced 1 cup
Golden raisins 1/2 cup
Currants 1/2 cup
Toasted cashews 3/4 cup
Cilantro, picked 1/2 cup
Shredded carrot 1/2 cup
Rice wine vinegar 1 cup
Mirin 1/2 cup
Sugar 1/4 cup


  1. In a stainless steel bowl combine all of the top ingredients, let marinate in the refrigerator for 24 hrs.
  2. Pre-heat oven 350°F.
  3. Lay the strips of marinated chicken on parchment paper on a sheet pan, bake until fully cooked, approximately 15-20 minutes, let rest.
  4. For the salad, combine the rice wine vinegar and the sugar in a small sauce pan over medium-high heat, reduce to half, add the mirin, turn off the heat and let cool.
  5. In a bowl combine the rest of the ingredients, toss, and add the cooled rice wine vinegar-mirin reduction.

Yield: 4 servings