Thai Chicken Larb

Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!


Recipes · Main Dishes · Stir-Fry · Chicken


Prep Time: 20 mins
Cook Time: 10 mins
Servings: 4
Total Time: 30 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 1 pound ground chicken (preferably white meat)

  • 1 red onion, halved and thinly sliced

  • ΒΌ cup sliced scallions (mostly white parts)

  • 1 lime, juiced

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon finely chopped fresh mint (Optional)

  • 2 teaspoons minced fresh ginger

  • 1 teaspoon lemongrass paste (Optional)

  • 1 teaspoon fish sauce, or more to taste

  • 1 teaspoon red pepper flakes, or more to taste

  • 1 teaspoon sea salt


Directions

  1. Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.


Nutrition Facts (per serving)

Nutrition Facts
165 Calories
4g Fat
6g Carbs
26g Protein


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