Chicken Larb - 20 Minute Meal
Chicken Larb is a bright and spicy Thai-inspired meat salad with fresh herbs, Thai chiles, and jasmine rice that is ready in just 20-minutes!
Servings: 4 servings
Calories: 765kcal
Ingredients
Chicken Larb
- 2½ cups jasmine rice cooked
- 2 tablespoon olive oil
- 1½ lbs ground chicken
- 3 cloves garlic minced
- 1 tablespoon lemongrass paste
- 1 medium shallot sliced thin
- 2 tablespoon lime juice fresh
- 1 tablespoon fish sauce
- 2 teaspoon granulated sugar
- ¾ teaspoon kosher salt
- ¾ oz basil torn
- ½ cup mint leaves stemmed
- ½ cup cilantro stemmed
- ¼ cup green onion sliced thin
- 2-4 thai chiles sliced thin
- 1 cup persian cucumber sliced
- 1 head butter lettuce aka boston bibb lettuce
Instructions
- Cook jasmine rice in salted water, according to package directions. Prepare meat while rice cooks
- Heat a large skillet over medium-high heat until pan is hot. Add a drizzle of olive oil then add chicken, allowing to brown on one side before stirring. Cook chicken all the way through
- Add garlic, lemongrass paste and shallot to chicken, stir and allow to cook for about 20 seconds then remove the pan from the heat
- Mix in lime juice, fish sauce, sugar and salt then add basil, mint, cilantro, green onion, and Thai chiles
- Serve meat mixture alongside cucumbers, butter lettuce and jasmine rice with a lime wedge
Notes
Traditional Larb contains toasted rice powder mixed into the meat mixture. Feel free to add 1 tablespoon if you are using it.
I prefer to use lemongrass paste over fresh lemongrass for ease and quickness.
Serve Larb as a lettuce wrap or mixed together with rice as a bowl.
Nutrition
Calories: 765kcal | Carbohydrates: 101g | Protein: 40g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 905mg | Potassium: 1297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2116IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 4mg
