Thai Chicken Larb Recipe Recipe

Name: Thai Chicken Larb Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces skinless boneless chicken breast (or pre-ground chicken breast, see note); 1/2 cup chicken stock; 2 teaspoons vegetable oil; 2 teaspoons granulated sugar, plus extra as desired; 1/4 teaspoon salt; 6 large cloves garlic, minced (about 2 tablespoons); 4 to 6 tablespoons fresh juice from about 6 limes, plus extra as desired; 5 to 6 tablespoons fish sauce, plus extra as desired; 3/4 teaspoon dried red chili flakes (preferable Thai), plus extra as desired; 6 small shallots, peeled and sliced into thin rings (about 1 cup); 1 1/4 cups fresh mint leaves, chopped; 1 1/4 cups fresh cilantro leaves, chopped; 2 tablespoons toasted glutinous rice powder (see note); 4 to 6 cups cooked rice, preferably glutinous; extra fish sauce, lime wedges, chili flakes, sugar on the side; 1 large heat iceberg lettuce or green leaf

Servings: persons

24 ounces skinless boneless chicken breast (or pre-ground chicken breast, see note)
1/2 cup chicken stock
2 teaspoons vegetable oil
2 teaspoons granulated sugar, plus extra as desired
1/4 teaspoon salt
6 large cloves garlic, minced (about 2 tablespoons)
4 to 6 tablespoons fresh juice from about 6 limes, plus extra as desired
5 to 6 tablespoons fish sauce, plus extra as desired
3/4 teaspoon dried red chili flakes (preferable Thai), plus extra as desired
6 small shallots, peeled and sliced into thin rings (about 1 cup)
1 1/4 cups fresh mint leaves, chopped
1 1/4 cups fresh cilantro leaves, chopped
2 tablespoons toasted glutinous rice powder (see note)
4 to 6 cups cooked rice, preferably glutinous
extra fish sauce, lime wedges, chili flakes, sugar on the side
1 large heat iceberg lettuce or green leaf

1
Trim chicken of visible fat and cut into 1-inch cubes. Place in single layer on tray and freeze until partially frozen, about 30 minutes. Working in 2 or 3 batches, pulse chicken in food processor until roughly ground into pieces the size of small peas; set aside.
2
In a large 12-inch skillet (or wok), heat the chicken stock over medium-high heat with the oil, sugar, and salt. Add the chicken and the garlic, and cook until the chicken is just cooked through, stirring and breaking up the chicken, about 2 to 3 minutes. Stir in the lime juice, fish sauce, and chili flakes. Stir in the shallots, mint, and cilantro.
3
Stir in the ground toasted rice. Season to taste with more sugar, lime juice, fish sauce, and chili flakes as desired. Serve the larb warm or room temperature rice and lettuce.

1023

kcal

Calories

Fat

152

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 16 ingredients. The key ingredients include: 24 ounces skinless boneless chicken breast (or pre-ground chicken breast, see note), 1/2 cup chicken stock, 2 teaspoons vegetable oil, 2 teaspoons granulated sugar, plus extra as desired, and more.

Yes, Thai Chicken Larb 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.

Thai Chicken Larb Recipe

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