- 3 slices Fresh gingerabout ⅛ inch thick x 2 inches wide
- 1 Scallions
- 1 lb Chicken thighsboneless skinless
- 2 tbsp Vegetable oil
- 4 cloves Garlicminced, about 2 tablespoons
- 1 tsp Shaoxing rice wine
- 1 ½ tbsp Soy saucelight
- 1 ½ tsp Rice vinegar
- 1 tbsp Oyster sauce
- 1-2 Thai chiliThai bird chilies, finely chopped, optional
- ¼ cup Cilantrochopped
- ½ Lemonde-seeded and very thinly sliced
- Saltto taste
Asian Lemon Chicken Salad
Are you looking to mix up your chicken salad routine? Enter this delicious Asian Chicken Salad with Lemon! It’s crazy simple and beyond perfect. Tender and juicy poached chicken thighs are packed with flavor from a garlicky homemade sauce, chili pepper, cilantro, and lemon. And it only takes 30 minutes to make.
Start by poaching the chicken. Meanwhile, prepare the sauce. Once the chicken thighs are cooked through, transfer them to an ice bath to stop the cooking process. Next, shred the chicken into bite-sized pieces. Finally, toss the chicken with the prepared sauce, chopped chili, fresh cilantro, and a few lemon slices. Season with salt to taste. You can adjust this to suit your taste, depending on whether you like your food spicy or not. Enjoy!
To make the Asian Chicken Salad with Lemon, you will need the following ingredients:
Steps to make Asian Lemon Chicken Salad
Boil water with ginger and scallion
Add 1 pound boneless skinless chicken thighs and bring the water to a boil again. Once at a boil, immediately turn off the heat and cover tightly with a lid. Let the chicken sit for 12 to 15 minutes (depending on the size). The chicken is done when you pierce the thickest part of the chicken thigh with a chopstick and the juices run clear.
Prepare sauce: Heat oil and cook garlic
Add Shaoxing wine
Add soy sauce, vinegar and oyster sauce
Combine chicken and sauce