Comments on: Funky Buddha Chicken

By: Paola

Paola — Sun, 06 Nov 2011 20:21:23 +0000

Thanks x the clarification!

By: foododelmundo

foododelmundo — Sun, 06 Nov 2011 04:57:15 +0000

It would not be safe if you did not cook it before you mixed it with the pasta. It is imperative that you simmer that marinade! As long as you get the temperature to 160 degrees (which simmering for 5 minutes will do) it will be safe.

By: Paola

Paola — Sun, 06 Nov 2011 03:00:38 +0000

This recipe looksnsuper yummy. should Inassume that using the reserved sauce even after having been in contact with raw meat is ok?

By: Recipes I want to try | Owlhaven

Recipes I want to try | Owlhaven — Sat, 22 Oct 2011 05:13:52 +0000

[...] foododelmundo.com via Elizabeth on [...]

By: foododelmundo

foododelmundo — Mon, 11 Jan 2010 02:32:21 +0000

and thank YOU, Lailani, for letting me know!

By: Lailani

Lailani — Sun, 10 Jan 2010 01:54:16 +0000

Mary,

Made this for dinner tonight – cooked inside on the george foreman – very good! Added some shredded carrotts and brocolli – yum!! Thank you for a great dinner!

By: Hilary Cable

Hilary Cable — Thu, 02 Jul 2009 18:41:19 +0000

OH yum! Easy in the summertime is my favorite. Love the name of the recipe – I was forced to click! Happy holiday!

By: pat

pat — Tue, 30 Jun 2009 03:49:59 +0000

This looks GREAT!! I’ve been searching something that’s as good as the garlic/soy/ginger/oil marinade.
I’m gonna to get me some Thai Chili Sauce!

By: Mary

Mary — Sun, 28 Jun 2009 19:24:05 +0000

Hey Kitchen M ~
In Thailand they use it as a condiment. I’ve also used it on bone-in chicken on the grill – just have to be careful because that sugar will burn.

By: Kitchen M

Kitchen M — Sun, 28 Jun 2009 19:08:49 +0000

I can’t belive there is only 6 ingredients involved in this recipe. It sounds so simple and delicious!

What are the other applications for this sauce?

By the way, thanks for finding me through Foodbuzz!