Ingredients:

4 cloves garlic, chopped
1 small onion, chopped
1 cup fresh cilantro chopped
2 tbsp Thai fish sauce or soy sauce
3 Tbsp lime juice
2 Tbsp rice vinegar
2 Tbsp hoisin sauce
1/2 tsp hot chili paste
8 boneless, skinless singe chicken breast
(about 5 Ozs/150g each)

Method
1. In a food processor or blender, chop garlic, onion, and cilantro. Add fish sauce, lime juice rice vinegar, hoisin sauce and chilie paste. Process to form a pate.

2. Pound chicken breast until thin (this step is optional, but it will help the chicken cook more evenly). Place in a shallow dish. Pour marinade over chicken and turn to coat well. Refregerate for 30 minutes or up to a few hours.

3. Grill boil or Saute chicken in a lightly oiled non-stick skillet for about 3-4 minutes per side, depending on thickness.

Cillantro-grilled Shrimp

Use 2 Lbs cleaned shrip instead of chicken. Grill or saute for about 5 minutes.