Ingredients
2jalapeno peppers
4clovesgarlic
½cupcilantro leaves and stems,lightly packed
2tbspAsian fish sauce,Nam Pla or nuoc mam
1tbspcooking oil
1tspAsian sesame oil
½tspsalt
4chicken,boneless skinless
6tbsprice wine vinegar
1tbspsugar
¼tspdried red pepper flakes
1½tbspwater
Preparation
Light the grill or heat the broiler.
In a blender or food processor, puree the jalapeños, smashed garlic cloves, ½ cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and ¼ teaspoon of the salt.
Put the chicken in a shallow dish and coat it with the cilantro puree.
Grill the chicken over moderately high heat or broil it for 5 minutes.
Turn and cook for about 5 minutes longer until just done.
Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining ¼ teaspoon salt to a simmer, stirring. Simmer for 2 minutes.
Pour the liquid into a small glass or stainless-steel bowl and let cool.
Add the minced garlic, 1 tablespoon chopped cilantro, the red-pepper flakes, and water.
Serve each chicken breast with a small bowl of the dipping sauce alongside.
