Thinly slice 1 clove of garlic then put in a bowl with the fish sauce, lime juice, sugar, chilli and 2 tablespoons water. Mix until the sugar dissolves then taste and adjust the sweet, salty, sour and hot flavours if necessary until they are balanced. This is the dipping sauce. Reserve.
Chop the remaining garlic then combine with the chicken, soy sauce and ginger in a bowl. Mix well then cover and marinate for 1 hour.
Drizzle the sesame oil over a BBQ hotplate then heat over moderate heat. Add the chicken thighs, side by side, then grill for 5 minutes each side or until cooked through and well browned. Remove from the pan and slice across the grain of the meat.
Place the chicken, vegetables and herbs in separate piles on a serving platter. The dipping sauce, sweet chilli sauce, rice papers (with a bowl of warm water to soak them in) and rice can all be served on the side.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 951.9mg||33 %|
|Potassium 720.5mg||19 %|
|Total Carbohydrate 74.4g||22 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 71.2g|
|Protein 8.8g||13 %|
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Calories per serving: 359
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