Lemongrass Grilled Chicken Wings With Rice Noodles Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMONGRASS CHICKEN OVER RICE STICK NOODLES

Steps:

• Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
• In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again.
• Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry until surface of chicken turns white, about 1 minute. Add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
• Place noodles on a serving plate and spoon chicken mixture over the top.

GRILLED LEMONGRASS-LIME CHICKEN WITH JICAMA SLAW AND RICE NOODLE

Steps:

• Chicken:.
• Puree cilantro, 2 tbsp fish/soy sauce, lemongrass bulb, garlic, lime zest, lime juice and ground pepper in blender to a course paste.
• Coat chicken with mixture and refrigerate for at least 30 minutes. Turn chicken (recoating with excess in dish) 15 minutes after refrigerating.
• Jicama Slaw:.
• Place scallions, peppers, jicama and snow peas in large mixing bowl. Whisk sugar, 1 tbsp fish/soy sauce, chili sauce, sesame oil and sesame seeds in small mixing bowl. Pour sauce mixture onto vegetables and mix thoroughly. Cover and refrigerate until ready to serve (can be made 24 hrs ahead).
• Remove chicken from refrigerator and prepare grill medium to high heat.
• Boil water for rice noodles.
• Grill chicken (with marinade paste on) until cooked thoroughly. Remove from heat, cover and let rest.
• Add noodles to boiling water and turn off heat. Let soak until tender and drain (adding a dash of extra-virgin olive oil to prevent sticking).
• Plate noodles and top with slaw. Add chicken on top of noodles and slaw and garnish with cilantro.

LEMONGRASS CHICKEN RICE VERMICELLI SALAD

Steps:

• Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
• Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.