Thai Larb Gai Chicken With Lime Chili And Fresh Herbs Recipes

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LARB GAI

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14



Larb Gai image

Steps:

  • In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

THAI MINCED CHICKEN SALAD

Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 50m

Yield Serves 4 as a light meal or starter

Number Of Ingredients 17



Thai minced chicken salad image

Steps:

  • Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
  • Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
  • Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 2.72 milligram of sodium

2 lemongrass
4 lime leaves , stalks removed
2 red chillies , deseeded
3 garlic cloves
fingertip-length piece fresh root ginger
4 skinless chicken breasts
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp chilli powder
50ml fish sauce
1 red onion , chopped
3 tbsp lime juice
handful each mint , basil and coriander leaves, roughly chopped
3 Baby Gem lettuces , leaves separated
1 cucumber , seeds removed and cut into strips lengthways
200g beansprouts
lime wedges, to serve

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