Smart Vietnamese-Style Marinated Chicken Thighs
with Fresh Salad and Crispy Shallots- Wheat
- Soy
- Sulphites
- Gluten
- Sesame
- Egg
- Sulphites
- Mustard
- Milk
- Crustaceans
- Soy
- Fish
- Wheat
- Tree nuts
- May contain traces of allergens
Easier than takeout and as fresh as can be, this dinner delivers big, bold Southeast Asian-inspired flavours of chili, mint, crispy shallots, garlic and soy. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken thighs • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Cucumber • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Lemongrass • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mint.
Ingredients
280 g
Chicken Thighs
1 unit(s)
Lemongrass
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
½ tbsp
Garlic Puree
(May contain traces of: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
113 g
Spring Mix
1 unit(s)
Mini Cucumber
113 g
Baby Tomatoes
2 tbsp
Sweet Chili Sauce
(May contain traces of: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
14 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
7 g
Mint
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove and discard outer layer of lemongrass, then halve lengthwise. Place cut-side down on a cutting board.
- Using the back of a spoon or a pot, forcefully hit lemongrass to crush. Chop very finely.
- Add lemongrass, 1/2 tbsp (1 tbsp) garlic puree and soy sauce to a medium bowl, then whisk to combine.
- Pat chicken dry with paper towels.
- Place each chop on a cutting board and cover with plastic wrap.
- Using a rolling pin or heavy-bottomed pan, pound each chop until 1/2-inch thick.
- Season with salt and pepper, then add to bowl with marinade.
- Meanwhile, cut cucumber into 1/4-inch half-moons.
- Cut tomatoes in half.
- Roughly chop mint.
- Add half the sweet chili sauce (use all for 4 ppl), vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Whisk to combine.
- Set aside.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Pan-fry until golden-brown and cooked through, 3-6 min per side.**
- Slice chicken.
- Add tomatoes, cucumbers and spring mix to the large bowl with dressing. Add as much mint as desired, then toss to combine.
- Season with salt and pepper.
- Divide salad between bowls. Top with chicken.
- Sprinkle half the crispy shallots (use all for 4 ppl) over top.
If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the pork chops.**
