I made this dish in Seattle for our picnic on Lake Washington. It’s easy to prepare in advance, and it tastes good either warm or cold. It’s also a good go-to recipe for school pot-lucks or picnics.
- 1½ pounds chicken breast tenders (you can also cut boneless, skinless chicken breasts into strips)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2½ tablespoons of soy sauce
- 1 tablespoon of fish sauce
- Juice from 1 large lime (or 2 small limes)
- Black pepper to taste
- Bamboo skewers are optional
- Combine all ingredients except the chicken in a plastic Ziploc bag and give it a good shake to mix everything up.
- Add the chicken, shake it again, and let it marinate for at least 2 hours or overnight. I seal the bag and put it in a rimmed baking sheet in the fridge so the marinade is evenly distributed, and just in case the bag starts to leak.
- If you are putting the chicken on bamboo skewers, soak them in cold water for at least 20 minutes. Then put the chicken strips onto the skewers.
- Preheat your broiler and broil the chicken until it is cooked through to an internal temperature of 165°F (approximately 7-10 minutes). Alternatively, you can cook these on the grill.