Thai Chicken

- 4 chicken legs, skinned and boned, cut into thin strips (chinese style)

marinade
- 4 garlic cloves, thinly sliced
- 3 tblspoons hot chili sauce
- 2 tblspoons fresh cilantro, minced
- 6 tblspoons rice wine or white dry wine
- 250 ml coconut milk
- 4 tblspoons fish sauce
- 2 tblspoons fresh ginger, grated
- 6 tblspoons soy sauce

with steamed rice and sweet chili sauce

- mix all marinade ingredients in baking pan
- fold in chicken strips and marinade for at least one hour (in refrigerator)
- bake in preheated oven, 375 F, for about 30 min, or until sauce has thickened and chicken crispy

serve