Saturday, June 4, 2016

Chicken Larb

A little taste of Thai food and low carb to boot!

You will need:
1/3 c. fish sauce
2 T. sugar
2/3 c. lime juice
2 tsp. chili-garlic sauce (check ethnic section of your grocer)
3/4 c. chicken broth
1 1/2 lbs. ground chicken (or ground turkey)
1 cup thinly sliced green onions or scallions
3/4 cup thin-sliced shallots or onions
3 T. minced fresh lemongrass
1 T. thin-sliced Thai chilies (or Serrano peppers)
1/2 c. chopped fresh cilantro leaves
1/3 c. chopped fresh mint leaves
1-2 heads large leaf lettuce (I substituted red cabbage)

PREP:  Chop up the shallots, mint, lemongrass, chilies, and cilantro.
Fresh mint...ahhhhh!
Remove the first few tough layers of the lemongrass before chopping/mincing.

Cook's Note:  Since I used red cabbage instead of lettuce, I blanched the leaves in hot water for about a minute, then patted them dry.  If using lettuce, obviously this step is not necessary!  ;-)

Whisk fish sauce, sugar, lime juice and chili sauce in medium bowl to blend; cover and reserve.

Bring chicken broth to simmer in large skillet over medium heat. Add ground chicken. Simmer until cooked through - chopping up large pieces with spoon. This will take 8-9 minutes.

Add green onions, shallots, lemongrass and chilies/peppers (Cook's Note:  I added some sliced orange bell pepper for color). Stir until vegetables are tender and most of liquid has evaporated, roughly 4-5 minutes.

Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.

Serve the cooked mixture in lettuce leaves (Cook's Note:  I used blanched red cabbage.) 

For a one-page printable copy of this recipe, CLICK HERE!


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