Green Papaya Salad and Lemongrass Chicken
Green Papaya Salad and Lemongrass Chicken is a gluten free and dairy free salad. One serving contains 346 calories, 17g of protein, and 22g of fat. This recipe serves 8 and costs $3.07 per serving. 109 people have tried and liked this recipe. If you have fresh ginger, lemon, mint leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 24 hours and 35 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Chicken & Green Papaya Salad, Grilled Tandoori-Spiced Chicken over Green Papaya Salad, and Green Papaya Salad.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 1450 minutes
Ingredients:
Bamboo skewers, soaked in water for 20 minutes
1 cup julienne carrot
6 chicken thighs, cut into strips
1 teaspoon chili sauce
1 English cucumber, julienne
2 tablespoons fish sauce
3 tablespoons fish sauce
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/2 lemon
2 tablespoons lemon juice
1 cup diced lemongrass
1/4 cup chiffonade fresh mint leaves
3 tablespoons mirin
1 cup mung bean sprouts
1/4 cup olive oil
3 cups julienne green Papayas
Chopped peanuts, for garnish
1 cup julienne diakon radish
1/4 cup rice vinegar
1/2 cup julienne scallions, 2-inch pieces
Chopped scallions, for garnish
1/2 teaspoon sesame oil
1 tablespoon soy sauce
2 tablespoons soy sauce
1/2 cup white wine
Equipment:
skewers
grill
whisk
Cooking instruction summary:
Watch how to make this recipe. For the Papaya Salad: Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes For the Asian Vinaigrette: Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled. For the Lemongrass Chicken: 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.
Step by step:
1. Watch how to make this recipe.
For the Papaya Salad
1. Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
For the Lemongrass Chicken
1. Add all ingredients in re-sealable bag.
2. Add the chicken and let marinate for 4 to 24 hours.
3. Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through.
4. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken.
5. Garnish with chopped peanuts and scallions.
6. Serve the salad alongside the chicken.
For the Asian Vinaigrette
1. Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
Nutrition Information:
covered percent of daily need
