Fast Food on a Friday - Gai Yang (Thai BBQ chicken)

Back in the day where a takeaway or dining in a restaurant was at least a weekly ritual, hubby and I used to frequent a few Thai takeaway places.  However our order never changed.    Pad Thai for hubby, Gai Yang and rice for me.

Whilst I miss eating out (hey, who wouldn't?) I do baulk when I do mental additions of how much we used to spend eating out... let's not go there.

Anyhow, this recipe, I was thrilled to discover, I do not need to seek out a Thai takeaway when I have a hankering - I can make this!  The kids eat it and ask for seconds!  Hubby even likes it!

Best thing is, there is truly minimal effort.  Makes me wonder why I paid $15 a serving when I can now make it for our family of five for the same price.

Ingredients:
1 kilo chicken breasts/thighs, de-boned cut into 4cm squarish-chunks
2 tb peppercorns
2 cloves garlic
2 stalks coriander, chopped
2 tb fish sauce
1 cup coconut milk

Method:
To prepare
In a mortar and pestle crush the garlic and peppercorns until they make a paste (about 1 minute)
Add the coriander and continue to pound until a greenish paste.

Add the paste, coconut milk in a airtight container and stir until well combined.

Add chicken to mixture, seal the container and shake vigourously to ensure chicken is coated

Leave in a refrigerator for 1-2 hours.

To cook: (at which time I'm cooking my rice)
Preheat griddle/frypan or BBQ and cover wth oil (I used macadamia)

Lay down marinaded chicken and cook for 4 minutes or until golden brown on each side.

Set to rest whilst you plate up rice (I also added snow peas/mange tout dressed with sesame oil) and serve.

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