Chicken Larb
This is a classic chicken salad from the Thailand, Cambodian Laos area. The proper name is Larb Gai and is quite often served with steamed rice or in lettuce cups. We've been a bit crafty in omitting some of the less healthy ingredients (namely - sugar!) but the taste is still fresh and amazing!
Ingredients
Method
- Chop and trim green veggies roughly and prepare to microwave / steam. Add a splash of water to the container if microwaving.
- Heat a wok to high and splash with a little peanut oil.
- While oil is heating, chop/crush garlic, lemongrass & grate ginger. Add to wok and stir quickly until very fragrant. Add chicken mince and break up. Stir fry until chicken begins to brown.
- Add onion, soy sauce, fish sauce and lime juice. Stir fry for another minute or two until onion begins to soften.
- Add carrots, cabbage and shredded veggies. Continue to keep stir frying for another minute, moving chicken and veggies around all the time.
- Remove from heat and add peanuts and mix quickly through. Serve with steamed veggies, extra peanuts and coriander.
Tried this recipe?Let us know how it was!