In this recipe, soak leftover chicken in an Asian-inspired marinade before cooking. Serve it Vietnamese-style, with carrot ribbons and wrapped in a lettuce leaf.
Asian-Inspired RecipesChickenLast-Minute BBQMain DishesSummer CookingVietnamese CuisineZero-Waste Recipes
Ингредиенты
- 2 tbsp (30 ml) hoisin sauce, plus more for serving
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 garlic clove, finely grated
- 1 lime, zest finely grated
- 2 tsp fresh ginger, finely grated
- 2 tsp (10 ml) lime juice
- 2 tsp (10 ml) toasted sesame oil
- ¾ lb (340 g) boneless, skinless chicken thighs
- 1 large carrot, cut into long ribbons with a vegetable peeler
- 3 tbsp (45 ml) Vietnamese dipping sauce (nuoc cham)
- 2 tsp (10 ml) lime juice
- 8 leaves curly-leaf or Boston lettuce, hard parts removed
- Cilantro and/or mint and/or Thai basil leaves, to taste
Инструкция
- In a bowl, combine all of the ingredients except for the chicken. Season with pepper. Add the chicken and toss to coat in the marinade (see note).
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the chicken for 6 minutes on each side or until cooked through. Let rest on a plate for 5 minutes. On a work surface, slice the chicken into strips.
