Cooked - Lemongrass Chicken (Guy Fieri)

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Lemongrass Chicken (Guy Fieri)

6.0

650g green papayas, in julienne strips

225g carrot in julienne strips

1 cucumber in julienne strips

75g mung bean sprouts

225g giant white radish in julienne strips

100g spring onions, 5cm long julienne strips

10g fresh mint leaves, finely shredded

60ml rice vinegar

3 tbsp mirin (sweet rice wine)

½ tsp sesame oil

1 tbsp soy sauce

2 tbsp Asian fish sauce

1 tsp chilli sauce

60ml olive oil

225g diced lemongrass

3 tbsp minced fresh ginger

1 tbsp minced garlic

120ml white wine

3 tbsp fish sauce

2 tbsp soy sauce

2 tbsp lemon juice

6 chicken thighs, cut into strips

½ lemon

Chopped peanuts, for garnish

Chopped spring onions, for garnish

For the papaya salad: Mix all the ingredients and toss with the Asian vinaigrette. Chill and serve within 30 minutes.
For the Asian vinaigrette: Whisk together all the ingredients, except the olive oil. Slowly whisk in the oil and place into the refrigerator until chilled.
For the lemongrass chicken: Mix the lemongrass, ginger, garlic, white wine, fish sauce, soy sauce and lemon juice in re-sealable bag. Add the chicken to the bag and marinate for 4 to 24 hours in a refrigerator.
Remove the chicken from the marinade, thread it onto skewers and place onto a preheated barbecue. Barbecue the chicken on both sides until marked and cooked through.
Arrange the skewers on a serving platter and squeeze ½ lemon over the finished chicken and garnish with chopped peanuts and spring onions.
Serve the salad alongside the chicken.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 35 weeks ago

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