Ingredients
2 tablespoons Thai or Vietnamese fish sauce*
2 tablespoons sherry vinegar
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon brown sugar
2 garlic cloves, minced
2 stalks fresh lemongrass, white parts only, minced
2 pounds boned, skinned chicken thighs
2 tablespoons seasoned rice vinegar
1/4 cup vegetable oil
2 teaspoons mirin
2 tablespoons minced fresh ginger
1 serrano chile, minced
12 ounces broccoli slaw
2 green onions, trimmed and thinly sliced
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Recipes by Campbell’s
Preparation
1. Heat grill to high (450° to 550°). Mix fish sauce, sherry vinegar, 2 tbsp. soy sauce, the brown sugar, garlic, and lemongrass; add chicken and toss to coat.
2. Mix remaining 1 tbsp. soy sauce, the rice vinegar, oil, mirin, ginger, and chile. Toss with broccoli slaw and green onions.
3. Grill chicken, basting with marinade and turning once, until cooked, about 10 minutes. Serve chicken over slaw.
Cooking Light DT
