Imported from the web

Lemongrass Chicken Thighs with Cucumber Salad

Name: Lemongrass Chicken Thighs with Cucumber Salad
Prep time: 35 min
Cook time: 16 min
Total time: 51 min
Yield: 3 servings
Cuisine: Southeast Asian
Ingredients: 600 g Skinless chicken thighs; 1 tbsp Garlic (Minced); 1 tbsp Lemongrass (Minced; source gives a range of 1–2 tbsp); 2 tbsp Soy sauce; 1 tbsp Fish sauce; 1 tbsp Oyster sauce; 1 tbsp Sweetener (Brown Splenda); 2 tsp Garlic powder; Black pepper (To taste); Salt (To taste); 1 Cucumber (Large; sliced); 1 tsp Garlic powder or garlic (The source offers minced garlic as an alternative to garlic powder); 5 ml Sesame oil; 5 ml Soy sauce; Gochugaru or chili powder (A pinch; source gives either option); Green onions (Amount not specified); Sesame seeds (Amount not specified; listed for cucumber salad and as garnish); Salt (To taste, for cucumber salad); Black pepper (To taste, for cucumber salad); 125 g White rice (Per serving; source does not specify whether the weight is dry or cooked); Cilantro (For garnish; amount not specified)

Recipe by ReciMe @recimeapp · Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Sweet, sticky air-fried chicken thighs are marinated with lemongrass, garlic, and savory sauces, then served with a crisp, seasoned cucumber salad over white rice. The recipe is presented as a meal-prep-friendly dish.

3 servings51 minSoutheast Asian

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Ingredients

600 g Skinless chicken thighs
1 tbsp Garlic (Minced)
1 tbsp Lemongrass (Minced; source gives a range of 1–2 tbsp)
2 tbsp Soy sauce
1 tbsp Fish sauce
1 tbsp Oyster sauce
1 tbsp Sweetener (Brown Splenda)
2 tsp Garlic powder
Black pepper (To taste)
Salt (To taste)
1 Cucumber (Large; sliced)
1 tsp Garlic powder or garlic (The source offers minced garlic as an alternative to garlic powder)
5 ml Sesame oil
5 ml Soy sauce
Gochugaru or chili powder (A pinch; source gives either option)
Green onions (Amount not specified)
Sesame seeds (Amount not specified; listed for cucumber salad and as garnish)
Salt (To taste, for cucumber salad)
Black pepper (To taste, for cucumber salad)
125 g White rice (Per serving; source does not specify whether the weight is dry or cooked)
Cilantro (For garnish; amount not specified)

Steps

1
Put the chicken thighs in a bowl. Add the minced garlic, minced lemongrass, soy sauce, fish sauce, oyster sauce, sweetener, garlic powder, black pepper, and salt. Mix until the chicken is coated in the marinade.
2
Cover and marinate the chicken for at least 30 minutes and up to 24 hours.
3
To make the cucumber salad, put the sliced cucumber in a container. Add the garlic powder or minced garlic, sesame oil, soy sauce, a pinch of gochugaru or chili powder, green onions, sesame seeds, salt, and pepper. Mix well.
4
Cook the marinated chicken thighs in an air fryer at 370°F (about 188°C) for 14–16 minutes.
5
Divide the chicken into 3 equal portions. Serve each portion on 125 g of white rice, with cucumber salad, and garnish with sesame seeds and cilantro.

Notes

The post reports 496 calories, 43 g protein, 42 g carbohydrates, and 18 g fat, but does not clarify the rice’s dry or cooked weight. The method does not specify how to cook the rice or the cucumber salad’s quantities for green onions, sesame seeds, salt, and pepper.