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

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. For the Papaya Salad:
3. Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
4. For the Asian Vinaigrette:
5. Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
6. For the Lemongrass Chicken:
7. Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
8. 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.
9. Serve the salad alongside the chicken.