Lemongrass Chicken with Crispy Onion Rice, Pickled Vegetables and Sweet Thai Chili-Peanut Sauce
- Sesame
- Soy
- Wheat
- Peanuts
Ingredients
3 ounce
Carrots
2 ounce
Lemongrass Puree
2 ounce
Sweet Thai Chili Sauce
10 teaspoon
White Wine Vinegar
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
3 unit
Radishes
12 ounce
Chicken Cutlets
1 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 ounce
Ginger Paste
¾ cup
White Rice
Not included in your delivery
2 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
Trim and peel carrot. Using peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and thinly slice radishes. Trim and thinly slice scallions, separating whites from greens.
Place carrots, radishes, vinegar, 1/4 cup water, 2 tsp sugar, and a pinch of salt (1/2 cup water and 4 tsp sugar for 4 servings) in a medium microwave-safe bowl; stir to combine. Microwave until tender , 1-2 minutes; set aside to cool.
In a small bowl, combine lemongrass, half the ginger paste (all the ginger paste for 4 servings), sweet soy glaze and 1 TBSP water (2 TBSP for 4).
Pat chicken dry with papertowels; dice into 1/2 inch pieces.
Heat a large drizzle of oil in a large pan, preferably nonstick, over medium-high heat. Add chicken and scallion whites; cook until golden brown and cooked through, 3-4 minutes.
Add lemongrass sauce and cook until sauce has thickened and chicken is coated, 1-2 minutes.
Fluff rice; Stir in crispy onions.
In a small bowl whisk together peanut butter, sweet thai chili sauce, 2 TBSP warm water (4 TBSP water for 4) and 2 tsp of pickling liquid (4 tsp pickling liquid for 4).
Spoon rice into bowls. Top with chicken and pickled vegetables (drained). Drizzle on peanut sauce and garnish with scallion greens. Serve.
