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RECIPE
14 INGREDIENTS7 STEPS20MIN

Lemongrass Chicken with Pickled Vegetables

4.0
1 Ratings
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The Anchored Kitchen
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.
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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.

20MIN

Total Cooking Time

14

Ingredients
The Anchored Kitchen
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.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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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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Directions

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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.
Step 3
To make the chicken, whisk together Fresh Lemongrass Paste (1/2 cup) , Fish Sauce (2 Tbsp) , Garlic (2 cloves) , Lime (1) , and Salt (1 pinch) .
Step 4
Place Boneless, Skinless Chicken Thighs (1 lb) in a bowl or large ziploc bag.
Step 5
Pour the marinade over and get the chicken coated well. Let this marinate for eight hours or overnight.
Step 6
If grilling, heat a grill to medium heat. Place the chicken over the flame and cook until both sides are nicely browned and the internal temperature registers 165 degrees C. About 4 minutes per side. If using a pan over the stove top, heat a large fry pan over medium heat. Once hot add in 1 tbsp canola oil. Allow this to shimmer and get hot. Then add in chicken and cook about 4 minutes per side until chicken reaches internal temperature of 165 degrees C.
Step 7
Spoon the White Rice (3 cups) into a bowl or plate, top with the chicken, sprinkle with Fresh Cilantro (to taste) and top with some of the pickled vegetables. Serve and enjoy!

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