Recipes : Green Papaya Salad and Lemongrass Chicken : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.