Lemongrass Chicken with Shredded Carrot Salad

Ingredients

• 700 g Chicken Thigh Fillets
• 3 Garlic (cloves, for chicken)
• 2 cm Ginger (cube)
• 2 Fresh Lemongrass Sticks (finely sliced)
• 1 tsp Chilli Powder
• 0.5 Red Onion (for chicken)
• 2 tbsp Brown Sugar
• 1 tbsp Honey (for chicken)
• 1 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tsp Fish Sauce
• 1 Large Chilli (mild, fresh)
• 1 Spring Onion (for chicken)
• Lime Juice (to taste)
• 3 Carrots (ribboned)
• 0.5 Red Onion (for salad)
• 0.5 handful Fresh Coriander Leaves
• 1 Spring Onion (for salad)
• 1 Garlic (clove, for salad)
• 1 tbsp Sesame Seeds
• 1 tbsp Light Soy Sauce
• 1 tbsp Rice Wine Vinegar
• 1 tbsp Honey (for salad)
• 1 tsp Chilli Crisp Oil
• 1.33 cup Uncooked Rice

Steps

1. 1

   Prepare the shredded carrot salad by combining the ribboned carrots, 1/2 red onion, coriander, spring onion, minced garlic, sesame seeds, light soy sauce, rice wine vinegar, honey, and chilli crisp oil in a bowl.

2. 2

   Mix the salad ingredients well to combine, then set aside to let the flavors infuse while you cook the chicken.

3. 3

   Heat a pan over medium-high heat and fry the chicken thigh fillets with the red onion, garlic, ginger, and finely sliced lemongrass.

4. 4

   Add the brown sugar, chilli powder (or paprika as mentioned in transcript), oyster sauce, soy sauce, fish sauce, and honey to the pan.

5. 5

   Cook until the chicken is fully cooked through and the sauce has thickened and glazed the meat.

6. 6

   Stir through the spring onion, fresh sliced chilli, and a squeeze of lime juice.

7. 7

   Serve the lemongrass chicken alongside the carrot salad and cooked rice.

Notes

The transcript mentions paprika while the caption lists chilli powder; both work well for color and mild heat. The rice quantity (1 1/3 cups uncooked) is intended to be cooked separately to serve 3 people.

Nutrition per serving

• high-protein
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