Recipes : Green Papaya Salad and Lemongrass Chicken : Food Network

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Green Papaya Salad and Lemongrass Chicken
Recipe courtesy Guy Fieri, 2008

Ingredients
For the Papaya Salad:
3 cups julienne green Papayas
1 cup julienne carrot
1 English cucumber, julienne
1 cup mung bean sprouts
1 cup julienne diakon radish
1/2 cup julienne scallions, 2-inch pieces
1/4 cup chiffonade fresh mint leaves

For the Asian Vinaigrette:
1/4 cup rice vinegar

3 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon soy sauce
2 tablespoons fish sauce
1 teaspoon chili sauce
1/4 cup olive oil

For the Lemongrass Chicken:
1 cup diced lemongrass
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/2 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce

2 tablespoons lemon juice
6 chicken thighs, cut into strips
Bamboo skewers, soaked in water for 20 minutes
1/2 lemon
Chopped peanuts, for garnish
Chopped scallions, for garnish

For the Papaya Salad:

Directions
Mix all ingredients, toss with vinaigrette, chill and
serve in 30 minutes

Ingredients

For the Asian Vinaigrette:

Directions
Whisk together all the ingredients, except the oil.
Slowly whisk in the oil and place into the refrigerator until chilled.

Ingredients
For the Lemongrass Chicken:

Directions
Add all ingredients in re-sealable bag. Add the
chicken and let marinate for 4 to 24 hours.

Remove from marinade. Skewer chicken onto sugar cane skewers and place onto

preheated grill. Grill on both sides until marked and cooked through. Place the
skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken.
Garnish with chopped peanuts and scallions.

Serve the salad alongside the chicken.