Larb Gai (Thai Chicken Salad)

Thai · 25 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1 lb ground chicken
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp toasted rice powder
• 3 shallots, thinly sliced
• 1/2 cup mint leaves
• 1/2 cup cilantro, chopped
• 3 green onions, sliced
• 1 tsp dried chili flakes
• 1/4 cup chicken stock

Method

1. Heat the chicken stock in a wok over medium heat, add the ground chicken, and break it up finely.
2. Cook 6 to 8 minutes until the chicken is fully cooked and the liquid mostly evaporates.
3. Remove from heat and let cool 3 minutes so the herbs will not wilt.
4. Stir in lime juice, fish sauce, toasted rice powder, and chili flakes.
5. Fold in the shallots, mint, cilantro, and green onions and serve with sticky rice and raw cabbage.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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