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Lemongrass Chicken with Rice Noodle Salad and Curry Vinaigrette  

This recipe is from our Early Summer 2023 issue.

Courses , ,
Ingredients
  • 1 lb boneless skinless chicken thighs
    • Marinade
  • 3 tbsp minced lemongrass
  • 1 tbsp minced ginger
  • 2 tsp minced garlic
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 1 tsp sriracha
  • 2 tbsp cilantro
  • 1 cup soy oil
    • Noodle Salad
  • 1 lb rice noodles, soaked then drained
  • 1 carrot, shredded
  • 2 cup shredded Napa cabbage
  • 4 green onions, chopped
  • 6 mine leaves, chopped
  • 1 red pepper, julienned
    • Thai Red Curry Vinaigrette
  • 1/4 cup lime juice
  • 2 tbsp Thai red curry paste
  • 1/4 cup toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tsp minced ginger
Instructions

  1. Combine marinade ingredients and pour over chicken. Let sit overnight.

  2. The day before, or before cooking the chicken, combine the ingredients for the vinaigrette. Mix well and chill.

  3. Grill the chicken for 5 minutes per side until the internal temperature reaches 165 degrees. Let rest. 

  4. Mix together the ingredients for the noodle salad.

  5. Add the curry vinaigrette to the noodle salad. Slice the chicken and place on top. Serve while chicken is warm. 

Read it online: https://www.capemaymag.com/recipe/lemongrass-chicken-with-rice-noodle-salad-and-curry-vinaigrette/
Chef Jon Davies
Chef Jon Davies
Executive Chef