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–+ servings

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.
Tried this recipe?Let us know how it was!