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.
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.
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).
Add the sambal, soy sauce, fish sauce and cumin to the pan. Stir to combine, and cook until the meat has just cooked through.
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.