Southeast Asian chicken two ways from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 504) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed fennel with red pepper oil; Pad Thai-style rice salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on August 24, 2020

    This was delicious, far exceeded expectations. When you serve, do give an extra squeeze of lime juice and sprinkling of cilantro; it gives a piquancy that complements the caramel sauce. I didn’t plan ahead so the chicken only marinated for a half hour, but it still was yummy. I imagine it would be even more delicious if it marinated overnight. Agree with other reviewer, Vietnamese way was better

  • PrincessK on February 05, 2011

    p. 489 Vietnamese way was preferred, would be great for a superbowl party

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