Thai-Style Lemongrass Chicken And Herb Wraps Recipe

Name: Thai-Style Lemongrass Chicken And Herb Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breast cut into 1/2-inch pieces; 2/3 cup red onion roughly chopped; 1/4 cup lemongrass roughly chopped, from about 2 pieces of lemongrass; 3 thai chiles stemmed and roughly chopped, use fewer and seed for less spicy; 2 garlic cloves roughly chopped; 1 teaspoon kosher salt; 3 tablespoons coconut oil or another neutral oil, for sauteing; 4 tablespoons fish sauce; 4 tablespoons lime juice freshly-squeezed; 2 tablespoons brown sugar; chile garlic sauce Dash Srirarcha or another, plus more for serving; baby romaine; butter lettuce leaves; persian cucumbers Thinly sliced; fresh mint leaves; fresh cilantro; scallions Thinly sliced, green onions; lime wedges

Servings: persons

1 pound boneless skinless chicken breast cut into 1/2-inch pieces
2/3 cup red onion roughly chopped
1/4 cup lemongrass roughly chopped, from about 2 pieces of lemongrass
3 thai chiles stemmed and roughly chopped, use fewer and seed for less spicy
2 garlic cloves roughly chopped
1 teaspoon kosher salt
3 tablespoons coconut oil or another neutral oil, for sauteing
4 tablespoons fish sauce
4 tablespoons lime juice freshly-squeezed
2 tablespoons brown sugar
chile garlic sauce Dash Srirarcha or another, plus more for serving
baby romaine
butter lettuce leaves
persian cucumbers Thinly sliced
fresh mint leaves
fresh cilantro
scallions Thinly sliced, green onions
lime wedges

1
Stir together the chicken, the red onion, the lemongrass, the chiles, the garlic, and the salt in a medium bowl. Fit the KitchenAid(R) Stand Mixer with the Food Grinder attachment and the large holed blade, place a bowl under the grinder spout, and turn the Stand Mixer on to stir level.
2
Place the meat mixture into the Food Grinder feed, spoonful by spoonful, until it is all used up. Increase the Stand Mixer speed to medium once you have most of the mixture in the grinder. Set mixture aside until ready to cook (keep it very cold until you're ready to cook it).
3
Place a large frying pan over medium-high heat and add the oil. When the oil shimmers, add the meat mixture and stir to coat. Cook the mixture, breaking it up into small, uniform pieces and cook until the chicken is cooked.
4
Meanwhile, combine the fish sauce, lime juice, brown sugar, and Sriracha in a jar or bowl and shake or whisk to combine. Add half of the lime juice mixture to the pan and stir to coat. Remove the chicken mixture from the heat.
5
Add the chicken larb to a serving bowl along with as much of the additional lime juice as desired.

412

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 18 ingredients. The key ingredients include: 1 pound boneless skinless chicken breast cut into 1/2-inch pieces, 2/3 cup red onion roughly chopped, 1/4 cup lemongrass roughly chopped, from about 2 pieces of lemongrass, 3 thai chiles stemmed and roughly chopped, use fewer and seed for less spicy, and more.

Yes, Thai-Style Lemongrass Chicken And Herb Wraps 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-Style Lemongrass Chicken And Herb Wraps

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