Lemongrass Chicken Thighs with Cucumber Salad

Ingredients

• 600 g skinless chicken thighs
• 1 tbsp minced garlic
• 1.5 tbsp minced lemongrass (Use 1–2 tablespoons; midpoint shown.)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp sweetener (The source specifies brown Splenda.)
• 2 tsp garlic powder
• black pepper (To taste.)
• salt (To taste.)
• 1 large cucumber (Sliced.)
• 1 tsp garlic powder (Alternatively use minced garlic.)
• 5 ml sesame oil
• 5 ml soy sauce
• gochugaru or chili powder (A pinch.)
• green onions (Amount not specified; sliced, if desired.)
• sesame seeds (Amount not specified; for the cucumber salad and garnish.)
• salt (For the cucumber salad, to taste.)
• black pepper (For the cucumber salad, to taste.)
• 125 g white rice (Per serving; the source does not specify whether this weight is cooked or uncooked. Recipe presentation indicates cooked rice.)
• cilantro (For garnish; amount not specified.)

Steps

1. 1

   Place 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 thoroughly so the marinade coats every piece.

2. 2

   Cover and marinate the chicken for at least 30 minutes, or refrigerate for up to 24 hours for a deeper flavor.

3. 3

   Slice the cucumber and place it in a container or mixing bowl. Add the garlic powder or minced garlic, sesame oil, soy sauce, gochugaru or chili powder, green onions, sesame seeds, salt, and pepper.

4. 4

   Mix the cucumber salad well until the seasonings and oil are evenly distributed. Set aside while the chicken cooks.

5. 5

   Preheat the air fryer to 370°F (188°C). Arrange the marinated chicken thighs in the basket in a single layer, leaving space around each piece for air circulation.

6. 6

   Air-fry the chicken for 14–16 minutes, turning or rearranging halfway if needed, until browned, sticky, and cooked through. The thickest part should reach 165°F (74°C).

7. 7

   Divide the cooked chicken into 3 equal portions. Serve each portion with 125 g of white rice and some cucumber salad.

8. 8

   Garnish with sesame seeds and cilantro, then serve.

Notes

The source lists 496 calories, 43 g protein, 42 g carbohydrates, and 18 g fat per serving. Rice quantity is stated as 125 g per serving, but the source does not explicitly identify it as cooked or uncooked; cooked rice is assumed here because it is served immediately and the recipe is divided into three portions. Refrigerate meal-prep portions promptly and use within 3–4 days.

Nutrition per serving

• main
• meal prep
• air-fried
• high-protein
• chicken
• Southeast Asian-inspired
• sweet-and-savory
• cucumber salad