Green Papaya Salad and Lemongrass Chicken

Deselect All

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