Chicken Larb Lettuce Wraps

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 02/27/2020, viewed by 1405 , 0 Comments
yield5 portionstotal time15m

Larb is a salad made with ground meat, chili, and fresh mint that originated from Laos and comes in many varieties across Southeast Asia. This is an easy make at home version that can be served hot or cold!

Translations available inen-USin-IDpt-BRes-MX

What you will need

2 Tbsp Vegetable Oil

1 tsp chopped Garlic

1 lb ground Chicken

2 Shallots or Yellow Onions

Water, as needed

.5 oz fresh Mint Leaves

Sauce

1 Lime

1 tsp Brown Sugar

2 tsp Sriracha

2 Tbsp Fish Sauce

For Serving

1 head of Butter lettuce

1 Lime

1/4 cup Sweet Thai Chili Sauce, optional

(Nutritional facts 88 calories, 4.81 g fat, 5.14 g carbohydrates, 6.72 g protein, 28 mg cholesterol, 217 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients. Squeeze 1 of the limes to make 2 tbsp of juice.

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. Wash the leaves and chop into strips.

Remove the mint leaves from the stem by pinching them off with your fingers. Wash the leaves and chop into strips.

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Remove the cilantro leaves from the stem.

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Finely chop cilantro.

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With the other lime, remove the ends and slice into thin wedges.

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ddle of the cut face towards the root end. Place the halves on the newly cut side and slice from above. For a very fine mince, slice with the knife parallel to the board, towards the root tip, several times, without breaking through the root end. Finally, turn the shallot and cut to a fine dice.

Slice off the stem end of the shallot, then slice it in half through the middle of the cut face towards the root end. Place the halves on the newly cut side and slice from above. For a very fine mince, slice with the knife parallel to the board, towards the root tip, several times, without breaking through the root end. Finally, turn the shallot and cut to a fine dice.

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e pan and spread out into an even layer on the pan. Let sit without stirring for about 4 minutes to brown.

Add oil to a pan heated to medium-high. Add ground chicken and garlic to the pan and spread out into an even layer on the pan. Let sit without stirring for about 4 minutes to brown.

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ce, sesame oil, fish sauce, sriracha, and brown sugar to a small bowl and stir.

While browning the chicken, mix the ingredients for the sauce. Add lime juice, sesame oil, fish sauce, sriracha, and brown sugar to a small bowl and stir.

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h the spatula as it cooks. Add the chopped shallots.

Flip the chicken and brown the other side. Break up into smaller pieces with the spatula as it cooks. Add the chopped shallots.

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eat and pour in the sauce. Mix to incorporate.

Add a little bit of water to the chicken if it seems too dry. Remove from heat and pour in the sauce. Mix to incorporate.

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Add the chopped herbs to the pan with the chicken and stir to combine.

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est for this purpose. If you cant find either of these, iceberg will work.

Spoon the chicken mixture into the lettuce cup. Butter or Bibb lettuce is best for this purpose. If you cant find either of these, iceberg will work.

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Serve!

Top the lettuce wrap with a bit of sweet chili sauce and fresh lime juice. Serve!

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