Description
A spicy and flavorful Thai ground chicken salad, served over lettuce leaves and garnished with fresh herbs.
Ingredients
Scale
- ⅓ cup long grain white rice (such as Jasmine)
- ⅔ cup fresh lime juice
- ⅓ cup fish sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons sweet hoisin sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons vegetable oil
- 2 shallots (thinly sliced)
- 1 Thai red chili (thinly sliced (or serrano chili))
- 1½ teaspoons lemongrass paste
- 3 garlic cloves (minced)
- 1½ pounds ground chicken
- 1 (8 ounce) can water chestnuts (drained and chopped)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup green scallions (sliced)
- ½ cup fresh mint (chopped)
- 1 cup fresh Thai basil (chopped)
- ½ cup fresh cilantro (chopped)
- 1 to 2 heads baby Gem lettuce
Instructions
- Set a small skillet over medium-high heat and when it is hot add the uncooked rice. Cook, stirring frequently until the rice becomes toasted. Remove from the heat, set aside to cool.
- Place the cool rice into a spice mill, coffee grinder, or blender and process to a powder. Reserve.
- Combine the lime juice, fish sauce, toasted sesame oil, hoisin sauce, and chili garlic sauce in a small dish. Set aside and reserve.
- In a large skillet, heat the oil over medium heat and add the shallots, sliced chili, and lemongrass. Sauté until the shallots are softened, about 1-2 minutes, add the garlic and cook for 30 seconds until fragrant.
- Stir in the ground chicken and sauté for 2 minutes until cooked through, stirring frequently to break up the chicken.
- Add half of the reserved sauce and the rice powder. Stir to combine then remove from the heat and let cool.
- Gently mix in the chopped chestnuts, salt, pepper, scallions, mint, Thai basil, and cilantro.
- Spoon the chicken larb over a bed of torn Little Gem lettuce in individual bowls. Garnish with fresh mint and Thai basil leaves, and serve with vinaigrette on the side.
Notes
- This dish is best served fresh and can be made ahead of time for meal prep.
- Adjust the chili to your heat preference.
- Use any type of lettuce that can hold the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salads
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg