Thai Chicken Larb

High in lean chicken protein and fresh herbs without added oils, this light Thai salad offers vibrant flavors in fresh lettuce wraps.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 720 g (25.4 oz) lean ground chicken · 1030 kcal in the whole recipe
• 30 g (2 tbsp) uncooked rice (for toasted rice powder) · 108 kcal in the whole recipe
• 80 g (approx. 2 small) shallots, finely sliced · 58 kcal in the whole recipe
• 30 g (approx. 2 stalks) green onions, thinly sliced · 10 kcal in the whole recipe
• 20 g fresh mint leaves · 9 kcal in the whole recipe
• 20 g fresh cilantro, chopped · 5 kcal in the whole recipe
• 45 g (3 tbsp) fresh lime juice · 11 kcal in the whole recipe
• 36 g (2 tbsp) Thai fish sauce · 13 kcal in the whole recipe
• 200 g romaine lettuce leaves (for serving) · 34 kcal in the whole recipe
• 1 tsp crushed red chili flakes

Method

1. Toast the dry rice in a skillet over low heat until golden brown and fragrant, then grind it into a powder using a mortar and pestle or spice grinder.

   

2. In a skillet, cook the ground chicken with 3-4 tablespoons of water over medium heat, stirring until fully cooked; remove from heat and let cool slightly.

   

3. Add the fish sauce, lime juice, finely sliced shallots, green onions, and chili flakes to the warm cooked chicken, stirring well to combine.

   

4. Fold in the fresh mint, fresh cilantro, and toasted rice powder.

   

5. Spoon the chicken larb mixture into washed romaine lettuce leaves and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.