Dinner · Vietnamese · 15 min
Ga Nuong Sa (Lemongrass-Grilled Chicken Thighs) with Roasted Yam and Wilted Tuscan Kale
- Calories
- 630
- Protein
- 56g
- Carbs
- 71g
- Fat
- 14g
Ingredients
- 230g PC Blue Menu Boneless Skinless Chicken Thighs
- 159.0 g Yam, raw
- 150g Tuscan Kale, chopped
- 30ml Vietnamese Dipping Sauce (Nuoc Cham style base)
- 15g Fresh Ginger, grated
- 7g Extra Virgin Olive Oil
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Toss the yam cubes with half the olive oil and roast on a baking sheet until tender and caramelized at the edges, about 25-30 minutes.
- 03While the yams roast, marinate the chicken thighs in the grated fresh ginger and a splash of the Vietnamese dipping sauce for at least 15 minutes.
- 04Heat a grill pan over medium-high heat. Sear the chicken thighs until deeply golden brown and cooked through, about 6-7 minutes per side. The exterior should have a slight char while the inside remains juicy.
- 05In the final 5 minutes of roasting the yams, add the chopped kale to the pan with the remaining oil, tossing to wilt until the leaves are tender yet vibrant.
- 06Plate the chicken alongside the roasted yams and wilted kale. Drizzle the remaining Vietnamese dipping sauce over the chicken and vegetables to tie the dish together with bright acidity and savory depth. Serve immediately.
Cook it with the whole plan around it
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