- 6
0/5
(0 Votes)
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
Preparation
Step 1
Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
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.
Serve the salad alongside the chicken.