Green Papaya Salad and Lemongrass Chicken

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Ready In: 35 Minutes

Servings: 6

Ingredients:

3 cups julienne green papayas

1 cup julienne carrot

1 english cucumber, julienne

1 cup mung bean sprouts

1 cup julienne diakon radish

1/2 cup julienne scallions, 2-inch pieces

1/4 cup chiffonade fresh mint leaves

1/4 cup rice vinegar

3 tablespoons mirin

1/2 teaspoon sesame oil

1 tablespoon soy sauce

2 tablespoons fish sauce

1 teaspoon chili sauce

1/4 cup olive oil

1 cup diced lemongrass

3 tablespoons minced fresh ginger

1 tablespoon minced garlic

1/2 cup white wine

3 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons lemon juice

6 chicken thighs, cut into strips

bamboo skewers, soaked in water for 20 minutes

1/2 lemon

chopped peanuts, for garnish

chopped scallions, for garnish

Directions:

1. For the Papaya Salad:
2. Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
3. For the Asian Vinaigrette:
4. Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
5. For the Lemongrass Chicken:
6. Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
7. Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.
8. Serve the salad alongside the chicken.

By RecipeOfHealth.com