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Lemongrass Chicken with Rice Noodle Salad and Curry Vinaigrette  

This recipe is from our Early Summer 2023 issue.

Ingredients
  • 1 pound boneless skinless chicken thighs
  • Marinade
  • 3 tablespoons minced lemongrass
  • 1 tablespoon minced ginger
  • 2 teaspoons minced garlic
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sriracha
  • 2 tablespoons cilantro
  • 1 cup soy oil
  • Noodle Salad
  • 1 pound rice noodles, soaked then drained
  • 1 carrot, shredded
  • 2 cups 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 tablespoons Thai red curry paste
  • 1/4 cup toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon 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. 

Chef Jon Davies
Executive Chef