3 ounces Angkor Lemongrass Paste
1 pound boneless skinless chicken thighs, cut into 1/4” strips
2 teaspoons sugar
½ teaspoon salt
4 tablespoons vinegar
2 tablespoons ginger, julienned
1 glove garlic, minced
1 pound cucumbers, thinly sliced
4 ounces red radish, thinly sliced
Tortilla (flour or corn)
Lemongrass Chicken Tacos
These amazing tacos are so delicious that you may find yourself having one too many.
Marinate chicken with Angkor Lemongrass Paste, set aside while cleaning and preparing the vegetables.
Prepare fresh pickles by placing sugar, salt and vinegar in a medium bowl, mix until sugar and salt are dissolved. Add ginger and garlic, mix well. Add cucumber and red radish and mix well. Cover the bowl and place in refrigerator.
Heat 1 tablespoon of cooking oil in frying pan (over medium heat), add the marinated chicken and sauté until meat is dry and brown.
Layer the hot lemongrass chicken on a warm tortilla, then top with chilled fresh pickles and hot sauce.
This dish is ideal when you want to make ahead of time and re-heat when you are ready to serve as soon as the tortillas are warm.