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Recipe courtesy of Guy Fieri

Green Papaya Salad and Lemongrass Chicken

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  • Level: Easy
  • Total: 1 day 35 min
  • Prep: 25 min
  • Inactive: 1 day
  • Cook: 10 min
  • Yield: 6 to 8 servings
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Ingredients

For the Papaya Salad:

For the Asian Vinaigrette:

For the Lemongrass Chicken:

Directions

  1. For the Papaya Salad:
  2. Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
  3. For the Asian Vinaigrette:
  4. Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
  5. For the Lemongrass Chicken:
  6. Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
  7. 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.
  8. Serve the salad alongside the chicken.
28m Intermediate 100%
CLASS
21m Easy 94%
CLASS
28m Intermediate 100%
CLASS
21m Easy 94%
CLASS

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