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Lemongrass Chicken with Pickled Vegetables
Recipe

14 INGREDIENTS • 7 STEPS • 20MINS

Lemongrass Chicken with Pickled Vegetables

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.
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Lemongrass Chicken with Pickled Vegetables
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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/
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.
20MINS
Total Time
$6.55
Cost Per Serving
Ingredients
Servings
2
US / Metric
Daikon Radish
1
Daikon Radish, thinly sliced
Carrot
2
Carrots, thinly sliced
Rice Vinegar
3/4 cup
Water
1 cup
Warm Water
Fresh Lemongrass Paste
1/2 cup
Fresh Lemongrass Paste
Fish Sauce
2 Tbsp
Garlic
2 cloves
Garlic, minced
Lime
1
Lime, juiced, zested
Salt
1 pinch
White Rice
1 cup
White Rice
3 cups cooked rice per 2 servings
optional
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
938
Fat
24.2 g
Protein
53.0 g
Carbs
110.1 g
Add to plan
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Lemongrass Chicken with Pickled Vegetables
Save
author_avatar
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/
Cooking InstructionsHide images
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 (1 Tbsp) and Kosher Salt (1 Tbsp). Then pour over the Rice Vinegar (3/4 cup) and Water (1 cup).
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
Tags
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Dairy-Free
American
Grill
Lunch
Shellfish-Free
Dinner
Meals for Two
Quick & Easy
Spring
Summer
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