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Chicken Larb

September 13, 2013
Featured in: The Garden
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This recipe for Chicken Larb is the perfect balance of sweet and spicy. Serve it in lettuce wraps for a light dinner.

 

If you want clean, zingy flavours, this is the dish for you. Chicken larb is a spicy chicken salad that is fabulously fresh, fragrant, spicy and crunchy with the perfect combination of salt and sweet.

Larb is a dish, which originates from the land of Laos. It is most often made with chicken, but can be readily adapted with whatever meat you have on hand including beef, duck, fish or pork. Oh so versatile! Today we’ll be using chicken, a little roughly toasted ground rice for the crunch factor and lots of fresh vegies, lime juice, fish sauce, chilli, mint and coriander. Such a splendid combination.

Larb, like the laos version of san choy bau is best served within fresh iceberg lettuce cups topped with the coriander and mint.

This recipe for Chicken Larb is the perfect balance of sweet and spicy. Serve it in lettuce wraps for a light dinner.

This recipe for Chicken Larb is the perfect balance of sweet and spicy. Serve it in lettuce wraps for a light dinner.

This recipe for Chicken Larb is the perfect balance of sweet and spicy. Serve it in lettuce wraps for a light dinner.


This recipe for Chicken Larb is the perfect balance of sweet and spicy. Serve it in lettuce wraps for a light dinner.

 

This Chicken Larb is the perfect balance of spicy and sweet. Serve it in lettuce wraps for a light dinner!
This recipe for Chicken Larb is the perfect balance of sweet and spicy. Serve it in lettuce wraps for a light dinner.

Chicken Larb

Yield

4 servings

Ingredients

  • 2 tbsp jasmine rice
  • 1 tsp vegetable oil
  • 500g chicken mince
  • 1 garlic clove, crushed
  • 1 tbsp ginger, grated
  • 1 red chili, sliced
  • 3 tbsp fish sauce
  • 4 tbsp lime juice
  • 1 tsp brown sugar
  • 1 red onion, sliced
  • ½ bunch spring onions, finely sliced
  • 1 red capsicum, chopped finely
  • 200g green beans, chopped finely
  • 1 cup bean sprouts
  • Iceberg lettuce cups, to serve
  • ½ cup coriander, coarsely chopped to serve
  • ½ cup mint, coarsely chopped to serve

Directions

  1. In a large wok over medium-high heat, cook rice for 2-3 minutes or until golden brown. Remove the rice from the wok and grind in a mortar and pestle so the grains breaks down (not too fine).

  2. Heat the oil in the wok over high heat and cook the chicken until browned, breaking up any clumps with a wooden spoon. Stir in the garlic, ginger, chilli, fish sauce, lime juice and brown sugar and allow to cook for 1-2 minutes.

  3. Toss through the red onion, spring onions, capsicum, green beans and bean sprouts and serve on top of lettuce cups with coriander and mint.

Click for nutritional information
Calories 275
Carbohydrates 19g
Fiber 6g
Sugar 9g
Fat 11g
Protein 29g
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healthyapertureblog

healthyapertureblog
Healthy Aperture is a unique image-based recipe discovery platform. It is the only site of its kind moderated by registered dietitians and solely focused on healthy food blogs. Basically, we expose the best of what’s healthy to eat on the web. As the only food blog photo sharing site founded and hosted by registered dietitians, Healthy Aperture prides itself on publishing only the finest food imagery created by bloggers of healthy food.
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