Lemongrass chicken with a shredded carrot salad

Serves 3
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Directions

  1. 1Fry chicken thigh with ingredients from caption.
  2. 2Fry chicken thigh with ingredients from caption.
  3. 3Fry chicken thigh with ingredients from caption.
  4. 4Once chicken is golden and caramelized, stir through spring onion, fresh chili and lime juice.
  5. 5Once chicken is golden and caramelized, stir through spring onion, fresh chili and lime juice.
  6. 6Once chicken is golden and caramelized, stir through spring onion, fresh chili and lime juice.
  7. 7Set chicken aside.
  8. 8Set chicken aside.
  9. 9Set chicken aside.
  10. 10Prep the carrot salad using the ingredients listed in the caption.
  11. 11Prep the carrot salad using the ingredients listed in the caption.
  12. 12Prep the carrot salad using the ingredients listed in the caption.
  13. 13Mix the carrot salad and plate up with rice and the chicken.
  14. 14Mix the carrot salad and plate up with rice and the chicken.
  15. 15Mix the carrot salad and plate up with rice and the chicken.

Ingredients

  • 700 g Chicken Thigh Fillets
  • 700 g Chicken Thigh Fillets
  • 700 g Chicken Thigh Fillets
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 2 cm cube Ginger
  • 2 cm cube Ginger
  • 2 cm cube Ginger
  • 2 Fresh Lemongrass Sticks
  • 2 Fresh Lemongrass Sticks
  • 2 Fresh Lemongrass Sticks
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Powder
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 2 tbsp Brown Sugar
  • 2 tbsp Brown Sugar
  • 2 tbsp Brown Sugar
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 1 tbsp Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Fish Sauce
  • 1 tsp Fish Sauce
  • 1 tsp Fish Sauce
  • 1 Large Chilli (Mild)
  • 1 Large Chilli (Mild)
  • 1 Large Chilli (Mild)
  • 3 Riboned Carrots
  • 3 Riboned Carrots
  • 3 Riboned Carrots
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 0.5 handful Fresh Coriander Leaves
  • 0.5 handful Fresh Coriander Leaves
  • 0.5 handful Fresh Coriander Leaves
  • 1 Spring Onion
  • 1 Spring Onion
  • 1 Spring Onion
  • 1 clove Garlic
  • 1 clove Garlic
  • 1 clove Garlic
  • 1 tbsp Sesame Seeds
  • 1 tbsp Sesame Seeds
  • 1 tbsp Sesame Seeds
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 1 tbsp Honey
  • 1 tsp Chilli Crisp Oil
  • 1 tsp Chilli Crisp Oil
  • 1 tsp Chilli Crisp Oil
  • 1.33 cups Uncooked Rice
  • 1.33 cups Uncooked Rice
  • 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.
Lemongrass chicken with a shredded carrot salad | Clip Recipe