Thai Chicken Larb
User Reviews
5
-
Prep Time
15 mins
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Cook Time
5 mins
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Servings
4
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Calories
266 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Thai Chicken Larb
Description
Thai Chicken Larb uses ground chicken cooked quickly in neutral oil, combined with shallots, red onion, garlic, and fresh minced chiles for heat. The addition of chopped canned water chestnuts adds crunch to the minced meat mixture. The sauce blend of fish sauce, lime juice, and soy sauce infuses the salad with a balance of salty, sour, and umami flavors.
The finished larb mixture is spooned into butter lettuce cups, lending a fresh, crisp vessel to hold the seasoned chicken salad. Herbs like cilantro and mint enhance the flavor profile with aromatic freshness. Optional toppings such as chopped nuts and scallions contribute texture and garnish.
This dish is typically eaten by hand, making it a flavorful appetizer or light main course. Lime wedges on the side allow additional acidity adjustments.
For alternatives, the fish sauce can be substituted with a soy sauce and lime juice mixture, which also opens the possibility for a vegetarian version by replacing chicken with firm tofu.
Ingredients
- 1 1 /2 tablespoons neutral cooking oil generic cooking oil
- 1 pound chicken breast I prefer thighs, ground
- 1 4 ounce water chestnuts chopped, canned
- 2 tablespoon shallot diced
- ¼ tablespoon red onion , diced
- 1 clove garlic , very finely minced
- 1 tablespoon chiles Jalapeño or Fresno (amount is up to your level of spiciness, minced fresh
- 1 tablespoon fish sauce
- ½ tablespoon lime juice
- 1 teaspoon soy sauce low-sodium
- 1 butter lettuce leaves separated into cups, head
- 1 cilantro chiffonade-cut, handful, and/or mint
- marcona almonds finely chopped, for serving (optional, roasted, or peanuts
- scallions , chopped, for serving (optional)
- lime for serving (optional, wedges
Instructions
- Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread it out over the surface of the pan. cook until browned, about 3 minutes.
- Push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. To the oil, add the shallots, red onion, garlic, and fresh chiles and sauté the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce.
- Spoon the larb filling into your lettuce cups and top with herbs, chopped nuts (if using), and scallions (if using), and serve with lime wedges.
Notes
- If avoiding fish sauce, replace it with 2 parts soy sauce and 1 part lime juice for a similar tangy, salty flavor.
- This substitution also enables a vegetarian version by using extra firm tofu instead of chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 474mg | 20% |
| Potassium | 805mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 8mg | 9% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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