Chicken Larb Recipe
- cook TIME 10 mins
- prep TIME 5 mins
- total TIME 15 mins
Ingredients (22)
- 15 oz skinless boneless chicken breast ground
- 4 oz cucumber sliced
- 4 oz iceberg lettuce separated
- 2 oz red onions finely diced
- 2 oz peanuts roasted
- 2 tbsp canola oil
- 2 tbsp lemon grass minced
- 2 tbsp garlic minced
- 1 tbsp lime juice
- 1 tbsp ginger minced
- 1/2 tbsp Thai fish sauce
- 2 tsp cornstarch
- 3 tbsp water
- 2 tsp brown sugar
- 1 tsp red bird’s eye chilli
- 1/2 tsp black pepper
- 3 cups cooked medium-grain rice
- 0.25 oz mint leaves chopped
- 0.25 oz coriander chopped
- 1/2 tsp salt
- 1/2 tsp unsalted chili powder
- 1 tsp sriracha
INSTRUCTIONS
Sauté the aromatics: In a cast iron over medium heat, add the 2 tbsp canola oil, 2 tbsp garlic, 1 tbsp ginger, and 2 tbsp lemongrass. Stir constantly for 30 seconds or until fragrant. Add the 2 oz red onions and stir for another minute.
Cook the chicken: Add 15 oz chicken to the same skillet and cook for 5 minutes. Break any big chunks into smaller pieces and stir occasionally while you cook.
Season the chicken: Add 2 tsp cornstarch, 1 tbsp lime juice, 3 tbsp water, 2 tsp sugar, 1/2 tsp pepper, 1/2 tsp salt, 1/2 tbsp fish sauce, 1/2 tsp chili powder, and 1 tsp sriracha. Cook and stir for an additional 3 minutes.
Add the herbs: Add the 0.25 oz mint leaves and 0.25 oz coriander. Stir for 30 seconds and turn off the heat.
Garnish and serve: Sprinkle with the 2 oz roasted peanuts and 1 tsp bird’s eye chili. Lay 4 oz iceberg lettuce in a large serving platter and scoop the chicken larb on top of the lettuce. Serve with warm, 3 cups cooked rice and 4 oz cucumber.