Ingredients
2 Boneless Chicken Thigh
Marinade
2 Stalk Lemongrass (smashed white part and chopped stalk)
2 Clove Garlic, Minced
1 Tsp Minced Ginger
1 Tsp Turmeric Powder
½ Tsp Brown Sugar
½ tsp Black Pepper
2 Tbsp Fish Sauce
1 Tbsp Soya Sauce
1 Lime, cut into wedges
Marinate Alternative: 2 Tbsp Thai Aree Lemongrass Chicken Marinade and 2 cloves minced garlic
Salad
Cucumber, Dice into cubes
Lettuce, Cut into big chucks
Carrot, Shredded
Cherry Tomatoes
3 Tbsp Nuts (Mix or any type Pine Nuts, Cashew, Sunflower Seeds)
1 Tsp Fried Shallot
Chopped Chinese Parsley
Dressing
1 Tbsp Soya Sauce
3 Tbsp Olive Oil
2 Tbsp Rice Vinegar
1 Tsp Sesame Oil
1 Tsp Brown Sugar
1 Clove Garlic, Minced
Method
- Marinate the chicken thigh overnight using the fresh ingredients in the marinate list above or Thai Aree Lemongrass sauce.
- Heat 2 Tbsp oil and grilled chicken 4mins on each side until chicken is cooked. Side aside to rest.
- Prepare the salad dressing by combining all ingredients in a bottle, give it a good shake.
- Set all salad into a plate and dress with some sauce and garnish with nuts, fried shallot and chopped parsley.
- Slice chicken into thick slices and serve beside the salad. Squeeze some lime juice into chicken and served.
Tips: Marinate chicken overnight for best flavour. Sauce for salad can be made in large batch and store in fridge for up to 1 week
