Larb Gai
Larb Gai is a spicy Thai salad made using ground chicken, herbs and veggies. Served in lettuce cups or on rice.
Larb Gai has tons of umami flavor. So fresh made using tons of vegetables. It has salty, sour and funky flavor by adding fish sauce. My favorite part of this recipe is all the fresh herbs.
If you like your larb extra spicy add more Thai chiles.
Larb is usually served hot but since it’s a salad it can be served cold or room temperature. I used romaine lettuce because I am growing that in the garden but I prefer butter lettuce. As long as you get the fillings wrapped up use your favorite lettuce.
Traditionally larb is made using rice powder which can be found in specialty grocery stores or Asian markets. I didn’t have rice powder so I just omitted it.
This recipe is low calorie and so tasty that I forget I’m eating healthy.
If you want another Asian chicken recipe check out this recipe for Black Pepper Chicken. It has an intense sauce seasoned with ginger, fish sauce, chili garlic sauce and plenty of black pepper. Here is the recipe
Here is another version of Larb Gai Laab Gai- Thai Ground Chicken Salad | Thai Recipes | ThaiCaliente.com
Larb Gai
Ingredients
- 1 tsp lemon zest
- 6 tbsp lemon juice
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- pinch cayenne pepper
- 1 tbsp vegetable oil
- 1 lb ground chicken
- 1 clove garlic-minced
- 1 shredded carrot
- 1 zucchini-sliced into matchsticks
- 2 celery stalks-chopped
- 1 cup broccoli-chopped
- 1/2 cup water chestnuts-coarsely chopped
- 3 Thai or serrano chiles-thinly sliced
- 1/2 cup mint-chopped
- 2 tbsp cilantro-chopped
- 8 lettuce leaves-bibb or romaine
- cooked rice
- lemon wedges-garnish
- fresh herbs-garnish
- sriracha-garnish
Instructions
- Whisk lemon juice, lemon zest, lime juice, fish sauce, rice vinegar, sugar and cayenne in a bowl until combined.
- In a large skillet heat oil over medium heat and cook chicken with garlic. Breaking up as it cooks until no longer oink about 3 minutes. Add whisked mixture and cook, stirring frequently, until heated through about 1 minute. Transfer mixture to a large glass bowl.
- Add carrots, water chestnuts, chiles, zucchini, broccoli to the skillet and cook for 6 minutes. Add the basil, mint and cilantro to the chicken mixture.
- Serve on lettuce wraps with or without rice