Lemongrass Chicken Banh Mi Brussel Sprouts

This dish is not my usual “done in 20 min recipes”, but trust me when I say it’s sooo worth it the extra time !! The Lamplight Lounge restaurant at Disney Ca Adventure used to serve “pork belly Banh Mi brussel sprouts” and I’ve been dreaming of them ever since. .The flavors combined a sweet and savory bite . I decided to take that idea and try to recreate something similar at home with chicken thighs and it turned out even better than the one I had at Disney ! If you’re a fan of asian flavors, this is for you !

What you’ll need:

Servings: 2-3

• 4 boneless skinless chicken thighs

• 1 lb brussel sprouts

• 1 tsp fish sauce

• t tsp garlic powder

• 1 tsp lemongrass

• salt

• black pepper

• 1 tsp olive oil

• 1 tsp sriracha

• 2 tsp brown sugar

• 1/4 cup Japanese mayonnaise

• 1 tsp lemon juice

• 1/2 tsp gochugaru

• 1/2 tsp furikake

• 1 large cucumber

• 1 jalapeno

• 1 carrot

• sugar

• vinegar

• cilantro

• pork rinds

Instructions:

*Wash/ pat dry any produce, vegetables

1. Quick pickle carrots:

   -Julienne carrots by slicing into thin long slices and place in a bowl with 1/2 cup vinegar, 1 tsp salt, and 1 tsp sugar. Set aside.

2. Next marinate chicken thighs with fish sauce, garlic powder, lemongrass, and black pepper. Set to side while you prepare Brussels sprouts.

3. Preheat oven to 424F and prepare brussels sprouts.

   -Rinse, pat dry. Trim ends off and discard ends. Cut in half.

   -Transfer brussels sprouts to a baking dish and season with olive oil, sriracha, and brown sugar. Mix well and make sure all Brussels sprouts flat side are faced down.

   -Bake in the oven at 425F for about 30 minutes or until edges get crispy and flat side is caramelized.

4. While Brussels are baking, cook chicken thighs

   -Place chicken thighs in airfryer and airfry at 400F for about 10-15 minutes or until internal temp of chicken reaches 165F.

5. While Brussels and chicken are cooking, prepare sauce and other veggies

   -Comine Japanese mayonnaise, lemon juice, gochugaru, and furikake. Mx well and set to the side.

   -Cut cucumber into long thing slices at an angle to create an oval shape

   -Cut jalapeno into thin circular slices

   -Remove cilantro leaves from stem, or chop leaves and stems Into coarse pieces

   -Set aside

6. Once chicken is cooked though, remove from airfryer and let cool for at least 5 minutes before slicing through. Slice into bite sized pieces at an angle.

7. Check on Brussels sprouts, if they are caramelized and crispy, remove from heat and let cool for at least 5 minutes before assembling plate

8. Remove carrots from pickling vinegar liquid and set aside.

9. Assemble plate

   -Add Brussel sprouts to bottom of plate first, followed by sliced chicken thighs on top

   -Layer cucumbers on top in one corner

   -Sliced jalapenos near the cucumbers

   -Pickled carrots on top of chicken thighs

   -Drizzle Japanese mayo sauce all over the top and save some for extra dipping on the side

   -Add cilantro on top

   -Add pork rinds scattered on the sides

10. ENJOY right away!