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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.
My name is Brittany Graham 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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My name is Brittany Graham 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
$7.08
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Daikon , thinly sliced
2
Carrots , thinly sliced
3/4 cup
Rice Vinegar
1 cup
Warm Water
1/2 cup
Fresh Lemongrass Paste
2 cloves
Garlic , minced
1
Lime , juiced, zested
1 pinch
3 cups
White Rice , cooked
(optional)
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1630
FAT
25.6 g
PROTEIN
67.1 g
CARBS
261.0 g

Cooking Instructions

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Step 1
To make the pickled vegetables, place Carrots (2) and Daikon (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.
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Nutrition Per Serving
Calories
1630
% Daily Value*
Fat
25.6 g
33%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
213.2 mg
71%
Carbohydrates
261.0 g
95%
Fiber
9.5 g
34%
Sugars
14.0 g
--
Protein
67.1 g
134%
Sodium
6723.8 mg
292%
Vitamin D
--
--
Calcium
200.6 mg
15%
Iron
15.2 mg
84%
Potassium
1636.4 mg
35%
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