Lemongrass chicken with a shredded carrot salad
Serves 3
Directions
- 1Fry chicken thigh with ingredients from caption.
- 2Once chicken is golden and caramelized, stir through spring onion, fresh chili and lime juice.
- 3Set chicken aside.
- 4Prep the carrot salad using the ingredients listed in the caption.
- 5Mix the carrot salad and plate up with rice and the chicken.
Ingredients
- 700 g Chicken Thigh Fillets
- 3 cloves Garlic
- 2 cm cube Ginger
- 2 Fresh Lemongrass Sticks
- 1 tsp Chilli Powder
- 0.5 Red Onion
- 2 tbsp Brown Sugar
- 1 tbsp Honey
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Fish Sauce
- 1 Large Chilli (Mild)
- 3 Riboned Carrots
- 0.5 Red Onion
- 0.5 handful Fresh Coriander Leaves
- 1 Spring Onion
- 1 clove Garlic
- 1 tbsp Sesame Seeds
- 1 tbsp Light Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Honey
- 1 tsp Chilli Crisp Oil
- 1.33 cups Uncooked Rice
Equipment
pantongsforkwooden spoonmetal spoonbowlpeelerchopping board
Tips
- Make sure you're frying on a high heat.
- Make sure that you use the juice at the bottom of the carrot salad for sauce when you're plating up.
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