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This recipe is based on Larb Gai, the popular Thai dish made from minced chicken, fish sauce, lime juice, chilies, and fresh herbs. You can have it on the table in 30 minutes, and it can be served in lettuce cups or over rice.
(Courtesy of Jennifer Segal)As you can see from the photo, the recipe is inexpensive to make with ingredients found at your local supermarket. One of the key ingredients is fish sauce. Contrary to what you might expect, it doesn’t add a “fishy” taste, but rather a salty, savory, umami flavor. If you’ve never cooked with it, I’ll warn you that it smells pretty bad (my kids RUN out of the kitchen when I use it), but please don’t let that deter you — it absolutely makes the dish! If possible, buy a brand imported from Thailand or Vietnam, and don’t worry about buying a large bottle; it keeps forever.
(Courtesy of Jennifer Segal)For the chicken, begin by cooking the onions and ginger in oil until soft.
(Courtesy of Jennifer Segal)Add the minced garlic and cook one minute more.
(Courtesy of Jennifer Segal)Add the ground chicken and use a wooden spoon to break the meat apart.
(Courtesy of Jennifer Segal)Add the fish sauce, soy sauce, lime zest, lime juice, brown sugar and red pepper flakes, and cook until the chicken is done.
(Courtesy of Jennifer Segal)Off the heat, add the fresh cilantro, mint, scallions, and nuts.
(Courtesy of Jennifer Segal)Stir to combine.
(Courtesy of Jennifer Segal)Spoon into lettuce cups and serve with finely sliced carrots, herbs and Sriracha sauce.
(Courtesy of Jennifer Segal)By Jennifer Segal
Servings: 4
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Ingredients
Optional For Serving
Instructions
If using iceberg lettuce: fill a large bowl with cold water. Place the head of lettuce on a cutting board; cut off the stem, then cut around the inner core of the lettuce and remove (do not cut all the way through the lettuce; just deep enough to remove the core). Discard the flimsy, ragged outer leaves and then place the head of lettuce in the bowl of water. Gently pull apart the leaves, then place them on a paper towel to dry. Cut any large leaves in half. Chill the lettuce cups in refrigerator until ready to serve. (If using butter lettuce, you won’t have any issues pulling apart the leaves so this step is not necessary.)
Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the garlic and cook 1 minute more.
Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes. Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice and red pepper flakes and continue cooking, stirring frequently to break up the meat, until the chicken is cooked through, 5-6 minutes more. Off the heat, stir in the scallions, cilantro, mint and nuts. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with optional garnishes.
Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Freezer-Friendly Instructions: The meat mixture can be frozen in an airtight container for up to 3 months and reheated in the microwave om on the stovetop until hot.
Pair With
This article was originally published on OnceUponaChef.com. Follow on Instagram.