SAIGON CHICKEN HOUSE RECIPES

Name: Lemongrass Chicken Salad With Crunchy Vegetables
Cook time: 4 min
Yield: 4 to 6 Servings
Ingredients: 1 cup chopped fresh cilantro (including stems); 5 tablespoons fresh lemon juice; 1 4-inch-long bottom portion of large lemongrass stalk, finely chopped (about 2 tablespoons); 3 large Makrut lime leaves, minced (1 generous teaspoon); 1/2 cup olive oil; Coarse kosher salt; 1 1/4 pounds skinless boneless chicken breast halves (4 to 5); 5 tablespoons fish sauce (such as nam pla or nuoc nam); 1/4 cup (packed) light palm sugar or golden brown sugar; 1/4 cup fresh lime juice; 2 teaspoons minced Thai chiles or serrano chiles with seeds; 2 large garlic cloves, pressed; 3 cups 2-inch pieces trimmed Chinese long beans or green beans (about 10 ounces); 8 ounces plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips; 1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes; 1 cup coarsely grated seeded Persian cucumbers (about 3); 1 cup very thinly sliced green cabbage; 1 cup coarsely grated carrot; 1 cup celery leaves; 1 cup fresh cilantro leaves; 3 green onions, thinly sliced on diagonal; 1/2 cup salted roasted peanuts, split in half

LEMONGRASS CHICKEN SALAD WITH CRUNCHY VEGETABLES RECIPE ...

Lemongrass Chicken Salad With Crunchy Vegetables Recipe ... image

This salad from Street in Los Angeles is inspired by Vietnamese green papaya salad.

Provided by Kajsa Alger

Cook Time 4 minutes

Yield 4 to 6 Servings

Number Of Ingredients 22

Ingredients

1 cup chopped fresh cilantro (including stems)
5 tablespoons fresh lemon juice
1 4-inch-long bottom portion of large lemongrass stalk, finely chopped (about 2 tablespoons)
3 large Makrut lime leaves, minced (1 generous teaspoon)
1/2 cup olive oil
Coarse kosher salt
1 1/4 pounds skinless boneless chicken breast halves (4 to 5)
5 tablespoons fish sauce (such as nam pla or nuoc nam)
1/4 cup (packed) light palm sugar or golden brown sugar
1/4 cup fresh lime juice
2 teaspoons minced Thai chiles or serrano chiles with seeds
2 large garlic cloves, pressed
3 cups 2-inch pieces trimmed Chinese long beans or green beans (about 10 ounces)
8 ounces plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips
1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes
1 cup coarsely grated seeded Persian cucumbers (about 3)
1 cup very thinly sliced green cabbage
1 cup coarsely grated carrot
1 cup celery leaves
1 cup fresh cilantro leaves
3 green onions, thinly sliced on diagonal
1/2 cup salted roasted peanuts, split in half

Steps:

Whisk cilantro, lemon juice, lemongrass, and Makrut lime leaves in small bowl to blend. Gradually whisk in oil. Season marinade to taste with coarse salt and freshly ground black pepper. Arrange chicken in single layer in 8x8x2-inch glass baking dish. Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side. Turn off heat; let chicken rest in skillet 15 minutes. Transfer chicken to work surface. Cut chicken in half horizontally, then crosswise into thin strips.
Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small bowl. Whisk until sugar dissolves. Season dressing to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover and let stand at room temperature; whisk before using.
Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.
Place beans in large bowl. Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve.

VIETNAMESE GRILLED LEMONGRASS CHICKEN RECIPE | ALLRECIPES

Vietnamese Grilled Lemongrass Chicken Recipe | Allrecipes image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Asian Vietnamese

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1?½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, CarbohydrateContent 3.9 g, CholesterolContent 105 mg, FatContent 19 g, FiberContent 0.1 g, ProteinContent 29 g, SaturatedFatContent 3.8 g, SodiumContent 338.9 mg, SugarContent 2.4 g

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