Thai Chicken Larb
A delicious and nutritious Thai Chicken Larb with fresh herbs and a zesty dressing, served in crisp lettuce cups for a light yet satisfying meal.
Ingredients
For the Chicken Mixture
- 1.5 tablespoons cooking oil For sautéing, adds a rich flavor.
- 1 pound ground chicken breast A lean protein source; can be swapped with ground turkey.
- 1/2 cup water chestnuts Offers a satisfying crunch and subtle sweetness.
- 2 small shallots Brings sweetness and depth of flavor.
- 1 small red onion Adds a hint of sharpness for balance.
- 2 cloves garlic Infuses the dish with aromatic goodness.
- 2 small fresh chiles Provides a delightful kick; adjust heat to your liking.
- 1 tablespoon fish sauce Imparts umami and authenticity; can substitute with soy sauce.
- 2 tablespoons lime juice Brightens the dish with zesty acidity.
- 1 tablespoon soy sauce Adds salty depth; use low-sodium for a healthier choice.
For Serving
- 1 head butter lettuce Serves as a crisp, refreshing vessel.
- 1/4 cup cilantro Enhances freshness and aromatic qualities.
- 1/4 cup mint Enhances freshness and aromatic qualities.
- 1/4 cup roasted Marcona almonds or peanuts Optional for added crunch and nutty flavor.
- 2 scallions scallions Optional for a fresh burst; adds color and flavor.
- 2 slices lime wedges For extra zing when serving.
Instructions
Preparation
- Gather and prep all ingredients as noted above.
- Dice the shallots and red onion, mince the garlic, and finely chop the fresh chiles.
- Chop the water chestnuts into small pieces for an even crunch.
- Separate the leaves of the butter lettuce to form cups.
- Chiffonade the cilantro and mint leaves for garnish.
Cooking
- In a large skillet, heat 1 1/2 tablespoons of cooking oil over medium heat.
- Add the minced garlic, shallots, and red onion. Sauté for about 2 minutes until fragrant.
- Stir in the ground chicken breast, cooking until browned and fully cooked—approximately 5–7 minutes.
- Mix in the chopped water chestnuts and fresh chiles, cooking for an additional minute.
- Remove from heat and stir in fish sauce, lime juice, and soy sauce for the perfect blend of flavors.
Serving
- Using a spoon, fill each butter lettuce cup with the chicken mixture.
- Top with chiffonade herbs and optional garnishes like roasted almonds or scallions.
- Serve fresh with lime wedges on the side to squeeze over the top.
Notes
For best results, use fresh herbs and avoid overcooking the chicken. This dish can be made in advance and stored for meal prep. Adjust the heat level to your preference by varying the amount of fresh chiles.