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RECIPE
14 INGREDIENTS •7 STEPS •20min

Lemongrass Chicken with Pickled Vegetables

4.0
1 Ratings
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
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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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
2
US / METRIC
1
Daikon Radish , thinly sliced
2
Carrots , thinly sliced
3/4 cup
Rice Vinegar
1 cup
Warm Water
1 Tbsp
Granulated Sugar
1 Tbsp
Kosher Salt
1 lb
Boneless, Skinless Chicken Thighs
1/2 cup
Fresh Lemongrass Paste
2 Tbsp
Fish Sauce
2 cloves
Garlic , minced
1
Lime , juiced, zested
1 pinch
Salt
1 cup
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 (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
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4.0
1 Ratings
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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
9%
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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