Larb Gai
Larb Gai is a spicy Thai salad made using ground chicken, herbs and veggies. Served in lettuce cups or on rice.
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