Description
This 20-Minute Laotian Chicken Larb (Larb Gai) is a quick and flavorful dish that combines ground chicken with a delicious blend of Asian seasonings, served in fresh lettuce cups for a light and satisfying meal.
Ingredients
Units
Scale
For the Larb:
- 2 Tbsp neutral oil
- 3 scallions, thinly sliced, white and green parts
- 1 lb ground chicken
- 3 cloves garlic, finely chopped
- 1 tsp Kosher salt
- 3 Tbsp reduced sodium soy sauce
- 2 limes, juiced (about 3–4 Tbsp)
- 1 Tbsp fish sauce
- 1 Tbsp sambal oelek (or Sriracha)
- 1 Tbsp brown sugar
- 1/2 small red onion, very thinly sliced into half moons
For Serving:
- Lettuce leaves (Butter, Bibb, or Boston lettuce)
- Garnishes: fresh mint, cilantro, and basil
Instructions
- Sauté the Scallions: Heat oil in a wok or large pan, sauté scallions for 1-2 minutes.
- Add Chicken: Cook ground chicken and garlic with salt until fully cooked.
- Add Sauce: Mix in soy sauce, lime juice, fish sauce, sambal oelek, and brown sugar; adjust seasoning.
- Assemble and Serve: Fill lettuce cups with chicken mixture, top with red onion, herbs, and lime wedges.
Notes
- Leftovers: Store in an airtight container in the fridge for up to 5 days.
- Substitutions and Add-ins:
- Fresh Herbs: Try Thai basil in addition to mint, cilantro, and basil.
- Nuts: Add roasted cashews or peanuts for extra crunch.
- Vegetables: Experiment with shredded carrots, cucumbers, tomatoes, radishes, or beansprouts.
- Freezing: Not recommended; best enjoyed fresh!
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg
