Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans Recipe Recipe

Name: Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil; 2 shallots, 1 peeled and thinly sliced, the other peeled and minced; 12 ounces lean, ground chicken; Kosher salt, to taste; 1 lime, halved; 2 cups mixed lettuces; 1/4 bunch mint, leaves picked, stems discarded; 1/6 bunch cilantro, leaves picked, stems discarded; 4 ounces green beans, trimmed and cut into 1/4-inch pieces; 2 scallions, trimmed and thinly sliced; 2 teaspoons toasted rice powder; 1 tablespoon Asian fish sauce; 1/2 tablespoon Sriracha hot sauce; 1 fresh Thai chile, halved lengthwise, seeds discarded, and minced; 6 leaves green cabbage

Servings: persons

4 tablespoons canola oil
2 shallots, 1 peeled and thinly sliced, the other peeled and minced
12 ounces lean, ground chicken
Kosher salt, to taste
1 lime, halved
2 cups mixed lettuces
1/4 bunch mint, leaves picked, stems discarded
1/6 bunch cilantro, leaves picked, stems discarded
4 ounces green beans, trimmed and cut into 1/4-inch pieces
2 scallions, trimmed and thinly sliced
2 teaspoons toasted rice powder
1 tablespoon Asian fish sauce
1/2 tablespoon Sriracha hot sauce
1 fresh Thai chile, halved lengthwise, seeds discarded, and minced
6 leaves green cabbage

1
Heat 3 tablespoons of the canola oil in a medium saute pan over medium heat.
2
When the oil is shimmering, add the sliced shallot and fry until crisp, about 5 minutes.
3
(Dont crowd the shallot slicesthey should form a single layer in the oil.
4
Fry in batches if necessary.)
5
Transfer the fried shallots to a paper-towel-lined plate and set aside to drain.
6
Discard the shallot-frying oil and wipe the saute pan clean.
7
Add the remaining tablespoon of canola oil and set the pan over medium-high heat.
8
When the oil is shimmering, add the chicken and season with salt and the juice from 1 of the lime halves.
9
Cook, breaking up the chicken with a wooden spoon, until the meat loses its color, about 5 to 6 minutes.
10
Transfer the chicken to a large bowl.
11
Immediately add the mixed lettuces, mint, cilantro, green beans, diced shallot, scallions, rice powder, fish sauce, Sriracha, Thai chile, and juice from the remaining lime half.
12
Toss to combine well, and then taste, adding more salt if needed.
13
Spoon the chicken mixture into the cabbage cups and place 3 on each serving plate.
14
Top with the fried shallots and serve.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons canola oil, 2 shallots, 1 peeled and thinly sliced, the other peeled and minced, 12 ounces lean, ground chicken, Kosher salt, to taste, and more.

Yes, Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans Recipe

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