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!
Servings Prep Time
6servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6servings 10 minutes
Cook Time
10 minutes
Ingredients
Instructions
  1. Chop and trim green veggies roughly and prepare to microwave / steam. Add a splash of water to the container if microwaving.
  2. Heat a wok to high and splash with a little peanut oil.
  3. 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.
  4. Add onion, soy sauce, fish sauce and lime juice. Stir fry for another minute or two until onion begins to soften.
  5. Add carrots, cabbage and shredded veggies. Continue to keep stir frying for another minute, moving chicken and veggies around all the time.
  6. Remove from heat and add peanuts and mix quickly through. Serve with steamed veggies, extra peanuts and coriander.