I’m addicted to Asian food. Blame my mom for supposedly eating Chinese the night she went into labor, but I am affectionately told that I’m like a rabid animal when it comes to those little white takeout cartons.
I’ve found that the best way to curb takeout cravings during lazy weeknights (aka, how to gain control over frivolous spending and watch the waistline) is to perfect a few easy Asian-ish recipes. This Thai Chicken Larb is absolutely not authentic, but it hits the spot and comes together quicker than delivery. Takeout is now reserved for special occasions.
I’m a spice lover, and I think that this recipe is pretty spicy. Start with 1 1/2 tbsp of sambal and add another 1/2 tbsp if you want to kick it up a notch. For even more heat, chop up and add a jalapeno or thai chili, too.
This recipe is really versatile – I love to serve it in lettuce cups, topped with extra lime juice and herbs, or in a rice/ cauli rice bowl.
Thai Chicken Larb
Curb takeout cravings with this Thai-inspired chicken larb. This spicy, herby and zesty chicken stir-fry can be served over rice, in lettuce cups, salads or noodle bowls.
Ingredients
- 1 lb ground chicken I prefer ground thigh
- 2 green onions (scallions), sliced Both green and white ends
- 4-6 cloves garlic, smashed
- 2 tbsp canola oil
- 2 tsp ginger paste, or fresh grated ginger
- 1 1/2 - 2 tbsp sambal oelek
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1/2 tsp ground cumin
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
- 1/2 jalapeno, chopped (optional)
- 2 limes
- To serve: butter lettuce for lettuce wraps, rice or rice noodles
Instructions
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Heat the oil over high heat in a wok or skillet. I used cast iron. Add the smashed garlic cloves to the oil to create a garlic oil. Add one of the sliced scallions and the ginger, and stir until fragrant, about a minute.
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Add ground chicken and press down around the pan to incorporate with the aromatics and create a wider area to brown. Brown the meat without touching for a few minutes, and then begin to break and stir with a wooden spoon. Continue to cook for another few minutes, so that the meat is almost cooked through (but not totally).
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Add the sambal, soy sauce, fish sauce and cumin to the pan. Stir to combine, and cook until the meat has just cooked through.
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Add chopped cilantro, mint and the second sliced scallion. Add jalapeno if using. Squeeze the juice of 1 lime. I served with lettuce wraps for a light dinner, but also love this as a part of a rice bowl. Serve with additional limes and herbs.
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