Chicken Larb Gai in Lettuce Cups
This salad which originated as Thai street food, is full of umami, the 5th flavor. It has the perfect balance of sour, spicy, salty, sweet and overall deliciousness! It comes together quickly, so chop everything before you start cooking. Pairs well with rice, to soak up more of the delicious sauce!
- 1/4 cup fish sauce, or substitute soy sauce or Worcestershire sauce
- 6 tablespoons freshly squeezed lime juice
- 1/4 cup brown sugar (substitute honey, if preferred)
Larb Gai Mixture:
- 1 Tablespoon vegetable, canola or coconut oil (or any mild oil)
- 1 Thai chiles or serrano peppers, thinly sliced (or 1/2 teaspoon Thai chili powder)
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- 1 1/2 pounds ground chicken
- 2 scallions (green onions), thinly sliced
- 1/2 red onion, thinly sliced
- 2 Tablespoons fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
- Heat a wok or medium size skillet over high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring for about 1 – 2 minutes or until the shallots become translucent.
- Add the ground chicken and cook for about 4 – 5 minutes or until the chicken is cooked through and no longer pink.
- Remove from the heat and add the scallions, onions and the Larb sauce. Toss to combine. Stir in the cilantro and mint.
- Serve with your choice of lettuce leaves, carrots sticks, cucumber slices, green beans and more fresh herbs (optional).