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!
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1 Heaped Tbsp Finely chopped / crushed Lemongrass
- 1 Heaped Tbsp Chopped / crushed Garlic
- 1 Heaped Tbsp Grated fresh Ginger
- 1 KG Lean Chicken Mince
- 2 Medium or 1 Large Onions sliced into thin wedges
- 1 Cup Shredded Carrot Use a mandolin grater for example
- 2 1/2 Cups Finely chopped / shredded soft leaf veggies Cabbage, Kale, Bean Sprouts etc
- Good Splash Soy Sauce
- Good Splash Fish Sauce
- Good Handful Peanuts Extra to garnish
- Good Handful Chopped Coriander If you're so inclined
- Salt and Pepper to taste
- 3 Cups Green veggies Broccoli, Bak Choy, Brussel Sprouts etc
- 1 Medium Lime Juiced
- 1 handful Mixed Herbs Mint + Basil
Ingredients
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Instructions
- 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.
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