Thai Chicken Larb
I am absolutely in love with Thai chicken larb. There is something so perfect about this dish, it's filled with acid, it's spicy and sweet.
Servings: 4
Ingredients
- 1 pound ground chicken
- 2 tablespoons rice powder (see more below)
- 1 tablespoon chili powder (adjust more or less depending on your spice level)
- 1 teaspoon sugar
- 1 1/2 tablespoons fish sauce
- 2 tablespoons fresh lime juice and wedges for serving, about 2-3 limes
- 1 bundle cilantro roughly torn
- 1-2 green onions roughly sliced
- 1 bundle mint stems removed, roughly torn
- 2 small shallots thinly sliced
- 1 head of green cabbage for serving
- 1-2 cucumbers for serving
Instructions
- Start by grilling your ground chicken in a pan, break up all the pieces so it's pretty fine. You want this to be cooked all the way through and get a little crispy. Let sit and grill, about 10-15 minutes.
- While your chicken is cooking, toast your rice in a dry skillet for about 15 minutes and let cool for a couple of minutes (you can do this in a dry skillet until it's toasted, about 10-15 minutes). Place your rice powder in a pestle and mortar and start to ground and grind the the rice powder for about another 15-20 minutes until its a powder.
- Add in the rice powder with the larb and a little bit of chili flakes. Add your sugar, fish sauce, lime and stir.
- Then finish with your shallots, and give it a good toss.
- Next, turn off the heat and add your green onions and cilantro. After that, add the mint in a mix (do the mint last because it gets bruised pretty easily from the heat)
- Serve with lime wedges, cucumbers, cabbage and/or jasmine rice (or sticky rice).
Video
Nutrition
Calories: 184kcal | Carbohydrates: 4g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 633mg | Potassium: 761mg | Fiber: 1g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg