Guy's Big Bite - Ginger Lemongrass Chicken

Green Papaya Salad and Lemongrass Chicken For the Papaya Salad: 3 cups julienne green Papayas 1 cup julienne carrot 1 English cucumber, julienne 1 cup mung bean sprouts 1 cup julienne diakon radish 1/2 cup julienne scallions, 2-inch pieces 1/4 cup chiffonade fresh mint leaves For the Asian Vinaigrette: 1/4 cup rice vinegar 3 tablespoons mirin 1/2 teaspoon sesame oil 1 tablespoon soy sauce 2 tablespoons fish sauce 1 teaspoon chili sauce 1/4 cup olive oil For the Lemongrass Chicken: 1 cup diced lemongrass 3 tablespoons minced fresh ginger 1 tablespoon minced garlic 1/2 cup white wine 3 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons lemon juice 6 chicken thighs, cut into strips Bamboo skewers, soaked in water for 20 minutes 1/2 lemon Chopped peanuts, for garnish Chopped scallions, for garnish For the Papaya Salad: Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes For the Asian Vinaigrette: Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled. For the Lemongrass Chicken: Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours. Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions. Serve the salad alongside the chicken.