14 INGREDIENTS •7 STEPS •20min

Lemongrass Chicken with Pickled Vegetables

Name: Lemongrass Chicken with Pickled Vegetables
Total time: 1200 s
Yield: 2
Ingredients: 1 Daikon Radish; 2 Carrot; 3/4 cup Rice Vinegar; 1 cup Water; 1 tablespoon Granulated Sugar; 1 tablespoon Kosher Salt; 1 pound Boneless, Skinless Chicken Thigh; 4 ounce Fresh Lemongrass Paste; 2 tablespoon Fish Sauce; 2 clove Garlic; 1 Lime; 1 pinch Salt; 1 cup White Rice; to taste Fresh Cilantro

RECIPE

4.0

1 Rating

This is a deconstructed version of a Banh Mi sandwich and made it more of a main meal. This easy lemongrass chicken is so juicy and gets so flavorful in the marinade. I love to grill it outside of do it in a cast iron skillet inside. The pickled vegetable adds a fresh touch to the meal too.

Lemongrass Chicken with Pickled Vegetables Recipe | SideChef

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The Anchored Kitchen

My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.

http://theanchoredkitchen.com/

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The Anchored Kitchen

My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.

http://theanchoredkitchen.com/

20min

Total Time

$6.55

Cost Per Serving

Ingredients

Servings

US / METRIC

Daikon Radish , thinly sliced

Carrots , thinly sliced

180 mL

Rice Vinegar

240 mL

Warm Water

10 g

Granulated Sugar

20 g

Kosher Salt

455 g

Boneless, Skinless Chicken Thighs

115 g

Fresh Lemongrass Paste

30 mL

Fish Sauce

2 cloves

Garlic , minced

Lime , juiced, zested

1 pinch

Salt

185 g

White Rice

3 cups cooked rice per 2 servings

(optional)

to taste

Fresh Cilantro

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Nutrition Per Serving

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CALORIES

938

FAT

24.2 g

PROTEIN

53.0 g

CARBS

110.1 g

Cooking Instructions

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Step 1

To make the pickled vegetables, place the Carrots (2) and Daikon Radish (1) in the large mason jar or bowl. Sprinkle in the Granulated Sugar (10 g) and Kosher Salt (20 g) . Then pour over the Rice Vinegar (180 mL) and Water (240 mL) .

Step 2

Stir or cover with a lid and shake to dissolve the sugar and salt. Place in the fridge and let sit for at least four hours. These pickled vegetables will last for weeks.

Step 3

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Nutrition Per Serving

Calories

938

% Daily Value*

Fat

24.2 g

31%

Saturated Fat

2.2 g

11%

Trans Fat

0.0 g

Cholesterol

213.2 mg

71%

Carbohydrates

110.1 g

40%

Fiber

5.9 g

21%

Sugars

13.7 g

Protein

53.0 g

106%

Sodium

6710.1 mg

292%

Vitamin D

Calcium

118.0 mg

Iron

3.9 mg

22%

Potassium

1370.1 mg

29%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.

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Lemongrass Chicken with Pickled Vegetables

RECIPE

Ingredients

Nutrition Per Serving

Cooking Instructions

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