I love chicken larb in Thai restaurants and wanted to make it at home. This version turned out to be delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge.
Ingredients
- 1 pound ground chicken , preferably white meat
- 1 red onion , halved and thinly sliced
- 0.25 cups sliced scallions , mostly white parts
- 1 lime , juiced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint , Optional
- 2 teaspoons minced fresh ginger
- 1 teaspoon lemongrass paste , Optional
- 1 teaspoon fish sauce , more to taste
- 1 teaspoon red pepper flakes , more to taste
- salt to taste
Instructions
-
1
Heat a large skillet over medium heat. Add chicken and cook, stirring and breaking up into small pieces, about 5 minutes. Add onion and scallions. Continue to cook until onion has softened and chicken browns, about 2 minutes.
-
2
Add lime juice, cilantro, mint, ginger, lemongrass, fish sauce, and red pepper flakes. Continue to cook, stirring until flavors blend, about 3 minutes more. Season to taste with sea salt.
Nutrition Facts
Per serving
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