Lemongrass and Chili Tenderloins with Cucumber Salad

Delight your senses with the vibrant and invigorating flavors of Lemongrass Chicken Tenderloins accompanied by a refreshing cucumber salad. This culinary masterpiece brings together the aromatic richness of lemongrass-marinated chicken, the zing of lime and fish sauce, and the crispness of shaved cucumber, all harmoniously combined to create a delightful and balanced dish. With each bite, you embark on a journey of tantalizing tastes and textures that celebrate the art of Asian-inspired cuisine. Learn how to create this delectable masterpiece that’s perfect for both casual meals and special gatherings.

INGREDIENTS:

DRESSING

• 2 tablespoons rice vinegar
• 2 tablespoons coconut sugar
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon fish sauce

TENDERLOINS

• 500g Lilydale Free Range Chicken Tenderloins
• 1 stalk lemongrass, roughly chopped
• 2 shallots
• 2 small red chilies, stalks trimmed
• 2 cloves garlic
• 1 tablespoon grated ginger
• 1 coriander plant, including the root, rinsed well
• 1/2 cup coconut cream
• 2 teaspoons fish sauce
• 1 tablespoon coconut sugar
• Lime, fresh coriander leaves, and sliced red chilli, to serve
• 1/2 cup salted peanuts, to serve

SALAD

• 2 Lebanese cucumbers, shaved lengthways with a vegetable peeler
• 1/2 small red onion, cut into fine wedges
• 1/4 cup coriander leaves

PREPARATIONS:

DRESSING

1. Combine rice vinegar, coconut sugar, lime juice, and fish sauce in a jug to create the dressing.

TENDERLOINS

1. In a small food processor, blend lemongrass, shallots, 2 red chilies, garlic, ginger, coriander (including the root), coconut cream, fish sauce, and coconut sugar into a paste.
2. Thread chicken tenderloins onto skewers and coat them with the marinade. Store any remaining marinade in the refrigerator for up to 1 week.
3. Marinate the chicken in the refrigerator for 30 minutes.
4. Grill the tenderloins over medium heat for 2-3 minutes on each side, until fully cooked.
5. Garnish with lime, fresh coriander leaves, sliced red chili, and salted peanuts. Drizzle the dressing just before serving.

SALAD

1. Arrange the cucumber, red onion, and coriander leaves on a serving plate alongside the char-grilled tenderloins.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• The remaining marinade can be stored in the refrigerator for up to 1 week.

TIPS:

• Adjust the level of spiciness by adding more or fewer red chilies to the marinade.
• For added crunch and depth of flavor, try toasting the salted peanuts before using them as a topping.

Lemongrass Chicken Tenderloins with Cucumber Salad encapsulates the essence of culinary innovation and balance. The aromatic marinade and vibrant salad come together to create a symphony of flavors that delight the palate and invigorate the senses. As you savor each bite of succulent chicken complemented by the freshness of cucumber and the tanginess of the dressing, you’ll embark on a culinary journey that celebrates the beauty of Asian-inspired cuisine. Whether you’re hosting a dinner party or simply seeking to elevate your weeknight meals, this recipe is a testament to the magic that happens when quality ingredients and thoughtful preparation unite on a plate.