Hey Cooped Up Cooking with Katie & Becca Fans!  Here are the recipes from today’s show!!

Lemongrass Chicken Salad

Ingredients:

Marinade

• 2 teaspoons soy sauce
• 1 tablespoon fish sauce (nam pla)
• 1 tablespoon palm sugar or brown sugar
• 1 ½  tablespoons minced lemongrass
• 1 garlic clove, minced
• 2 tablespoons toasted sesame oil
• 2 boneless, skinless chicken breasts or thighs

Dressing:

• 2 teaspoons minced galangal or fresh ginger
• 2 teaspoons palm or brown sugar
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce (nam pla)
• 1/2 teaspoon Asian chili-garlic sauce, preferably sambal oelek
• 1/4 cup olive oil or canola oil
• 1 teaspoon toasted sesame oil

Salad

• 6 yard-long beans or 12 green beans, cut into 2-inch pieces
• 1 cup shredded coconut
• 2 cups shredded red cabbage
• 1/4 cup crushed roasted peanuts
• ¼ cup finely chopped fresh cilantro
• ¼ cup finely chopped fresh mint
• ¼ cup finely chopped fresh basil
• ½ small red onion, thinly sliced
• 6 kaffir lime leaves, thinly sliced (optional)

Directions:

Marinade: In a small bowl, whisk together soy sauce, fish sauce palm sugar, lemongrass, garlic and sesame oil. Place chicken breasts in a large sealable plastic bag and marinate for 1 hour (up to overnight) in the refrigerator.

Preheat broiler. Remove chicken from marinade.   Broil for  7 minutes per side.  Transfer to a cutting board; let stand for 5 minutes, then cut into thin slices.  Discard marinade.

Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce and chili-garlic sauce. Gradually whisk in olive oil and sesame oil until well blended.

Cook beans in boiling water until tender-crisp, about 5 minutes. Using a slotted spoon, transfer beans to an ice bath until cool.  Drain and set aside.

In a large bowl, combine coconut, cabbage, peanuts, cilantro, mint, basil, onion, kaffir lime leaves and reserved beans. Divide salad evenly among 4 plates.  Divide chicken evenly among salads.  Drizzle remaining dressing evenly on top of chicken.  Serve immediately.

Thai Inspired Turkey Burgers

Ingredients:

Crunchy Asian Slaw:

• 1 cup grated carrots
• 1 cup shredded purple cabbage
• 1 scallion, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sugar
• Salt & pepper

Burgers:

• 1 small shallot finely chopped
• 2 Tablespoons chopped fresh cilantro
• 1 Tablespoons fresh minced lemongrass
• 1 teaspoon lime zest
• 1-2 teaspoon Sriracha sauce
• 1 1/2 Tablespoons fish sauce
• 1 1/4 pounds ground turkey
• Salt & pepper
• Hamburger buns
• Sriracha mayo
• Chopped peanuts

Directions:

1. Toss the slaw ingredients together in a medium bowl.
2. Preheat a grill or cast iron pan to medium-high
3. Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
4. Cook burgers until desired doneness.  Place on buns, top with slaw and sriracha mayo and peanuts if desired.  Serve immediately.