Green Papaya Salad and Lemongrass Chicken

Ingredients

  • Chopped peanuts, for garnish
  • ½ lemon
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • 3 tablespoons mirin
  • ¼ cup rice vinegar
  • ¼ cup chiffonade fresh mint leaves
  • + 19 more ingredients
    • ½ cup julienne scallions, 2-inch pieces
    • 1 cup julienne diakon radish
    • 1 cup mung bean sprouts
    • 1 English cucumber, julienne
    • 1 cup julienne carrot
    • 3 cups julienne green Papayas
    • Chopped scallions, for garnish
    • Bamboo skewers, soaked in water for 20 minutes
    • 6 chicken thighs, cut into strips
    • 2 tablespoons lemon juice
    • 2 tablespoons soy sauce
    • 3 tablespoons fish sauce
    • ½ cup white wine
    • 1 tablespoon minced garlic
    • 3 tablespoons minced fresh ginger
    • 1 cup diced lemongrass
    • ¼ cup olive oil
    • 1 teaspoon chili sauce
    • 2 tablespoons fish sauce

1. Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes 2. Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled. 3. Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.

View full recipe at SpringPad

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