1/4 cup (60 ml) 10% plain yogurt or sour cream

2 green onions, finely chopped

2 tablespoons (30 ml) fish sauce (nuoc mam)

2 tablespoons (30 ml) maple syrup

1 tablespoon (15 ml) rice vinegar

1 tablespoon (15 ml) finely chopped fresh ginger

2 teaspoons (10 ml) curry powder

1 clove garlic, finely chopped

In a glass dish or in a large sealable bag, combine all the ingredients. Add the chicken and toss to coat well. Cover the dish or seal the bag. Refrigerate, ideally, for 24 hours or at least 4 hours.

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