Larb Chicken

5
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"A spicy Thai salad/appetizer."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (420 g)
  • Calories 784.7
  • Total Fat - 42.1 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 204.4 mg
  • Sodium - 667.7 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 3.5 g
  • Sugars - 4.7 g
  • Protein - 67.3 g
  • Calcium - 216.7 mg
  • Iron - 8.4 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.3 mg

Step 1

To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.

Step 2

Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.

Step 3

Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.

Step 4

On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.

Step 5

Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.

Tips & Variations


  • Toasted rice powder- you can buy this already ground in Asian markets if you want to skip making it from scratch.

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