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Prepare the lemongrass chicken by mincing 3 cloves of garlic and 2cm cube of ginger
Finely chop 2 fresh lemongrass sticks and ½ red onion
Combine garlic, ginger, lemongrass, red onion, 1 tsp chilli powder, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, and 1 large mild chilli to create a marinade
Coat 700g chicken thigh fillets with the marinade and cook until golden and cooked through
For the salad, ribbon 3 carrots and finely slice ½ red onion and 1 spring onion
Mince 1 clove of garlic and combine with carrots, red onion, spring onion, and ½ handful fresh coriander leaves
Dress the salad with 1 tbsp light soy sauce, 1 tbsp rice wine vinegar, 1 tbsp honey, and 1 tsp chilli crisp oil
Sprinkle 1 tbsp sesame seeds over the salad
Cook 1 ⅓ cups uncooked rice according to package directions
Serve lemongrass chicken with shredded carrot salad and rice