Makes 4 servings
1 cup fresh raspberries (about 6 oz) black or red
1/4 cup water
2 Tbs sugar
2 tsp cornstarch
2 tsp lime juice
2 tsp fish sauce
4 medium boneless, skinless chicken breast halves (about 1 lb total)
1/2 tsp salt
1/4 tsp ground black pepper
1 medium garlic clove, finely chopped or crushed
A few sprigs of thyme (optional)
For sauce, in a small saucepan combine raspberries water, sugar. Heat over medium low heat a few minutes. Use the back of a spoon press berries against the pan when berries are softened. Press berry through a sieve, discard the seeds. Return raspberry juice back to the pan, add cornstarch, lime juice, and fish sauce. Mix well, taste and adjust seasoning as your liking. Cook the sauce on medium low heat until it slightly thicken. Set aside.
Rinse chicken, pat dry. Slide each half into two thin slices for faster cooking if you like. Sprinkle with salt, pepper, thyme and garlic. Cook chicken per your choice: pan sear, broil, grill, etc. until no longer pink inside. The thin slices took 8 minutes on my gas portable grill (Weber Q100) on low heat and closed lid, turning one. Light the grill, turn the heat to low, wait 5 minutes. Put the chicken slices on, and close the lid. After grill 2 minutes, turn 45o, cook 2 more minutes. Turn to the other side and repeat 2 minutes turning to make these grilled marks. Let cooked chicken pieces rest 2-3 minutes.
Place one or two pieces on a place ( cut into slices or leave them whole) spoon sauce over chicken. Serve with cooked rice and side dishes of your choice.
I use blackberries for the sauce, but forgot to save some for decoration. Therefore, red raspberries are seen in the pictures.
Thyme freezes well in its container.
To Vietnamese, this sauce will have a striking flavor like tamarind.