CHICKEN LARB
This chicken larb is packed with bright, delicious flavors and contrasting textures. Serve them in lettuce cups for a low carb option or with sticky rice!
Provided by Sarah
Categories Chicken
Time 30m
Number Of Ingredients 13
Steps:
- In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant--about 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
- Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
- Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
- Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
- Serve in lettuce cups topped with the reserved crispy shallots.
Nutrition Facts : Calories 338 kcal, Carbohydrate 17 g, Protein 27 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 799 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN LARB RECIPE (THAI LARB GAI)
An easy and healthy Thai salad made with ground chicken, lime juice and fresh herb served with lots of fresh veggies. Larb is made in a single skillet and in about 20 minutes. It is perfect served as a salad, appetizer or as a main dish with a side of sticky rice!If you would like to add toasted rice powder instructions are provided.
Provided by Chef Kathy McDaniel
Categories Main Course Salad
Time 20m
Number Of Ingredients 15
Steps:
- In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
- Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
- Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
- Add the onions and scallions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
- Stir in the sauce. Toss to combine. NOTE: If using rice powder, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
- Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
- Serve warm or at room temperature with sticky rice and your choice fresh vegetables and additional fresh herbs (optional).
Nutrition Facts : Calories 236 kcal, Carbohydrate 13 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 832 mg, Sugar 10 g, ServingSize 1 serving
THAI CHICKEN LARB
Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!
Provided by Cassandra Kimbler
Categories Main Dish Recipes Stir-Fry Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g
LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.
Provided by Julia Moskin
Categories dinner, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LARB
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put minced chicken in a pot with water to cover, and bring to a boil over high heat. Turn heat to low, and simmer a few minutes, stirring occasionally, until done. Meanwhile put rice in a wok or skillet over high heat, and cook, stirring constantly, until it is evenly brown but not burned. Place in grinder and grind to a powder.
- In a bowl, combine chicken, rice powder, nam pla, lime juice, sugar, and chile; taste and adjust seasoning as necessary. Make a bed of romaine leaves on a platter and spoon chicken mixture into middle. Top with remaining ingredients and serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 2 grams, TransFat 0 grams
LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Categories Salad Chicken Leafy Green Herb Onion Appetizer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into lettuce leaves; serve.
LARB CHICKEN
Make and share this Larb Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
- 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.
- On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
- Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
FRIED CHICKEN LARB
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder and chile powder until combined. Set aside.
- For the larb: In a large bowl, combine the chicken, scallions, onion, cilantro and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty and a little spicy (like me).
More about "how to make chicken larb recipes"
BASIC CHICKEN LARB (LARB GAI) RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (9)Author Kris YenbamroongServings 4Estimated Reading Time 4 mins
- Roast chiles in a dry wok over medium-low heat, stirring occasionally, until they turn a deep, dark crimson (almost brown) and give off a sweet and earthy smell (not burnt). The process shouldn’t take more than 10 minutes, but it pays to be vigilant in making sure they toast evenly and slowly.
- Remove from heat and let sit until cool enough to handle. Transfer to a food processor, blender, or spice grinder and grind until slightly finer than the crushed red pepper you’d find at a pizza shop. Be careful not to breathe in any chile dust when you remove the lid.
- Do Ahead: Chile powder can be made 3 months ahead. Store in a sealed container in a cool, dry place.
- Cook rice in a dry wok over medium heat, stirring occasionally at first, then more frequently as it browns. Once you smell the toasting rice, stir in galangal, lemongrass, and lime leaves. Continue to cook until rice develops a deep amber-golden hue, about the same color as brown rice, 15–20 minutes. Let cool.
CHICKEN LARB RECIPE | HOW TO MAKE CHICKEN LARB - THE …
From themom100.com
3/5 (1)Category Appetizer, Main CourseCuisine Asian, Southeast AsianTotal Time 26 mins
- Make the Dressing: in a small bowl, combine the lime juice, 1 tablespoon fish sauce, soy sauce, sugar, Sriracha sauce, and water. Set aside.
- In a large skillet, heat the oil over medium heat. Add the shallots and garlic and sauté for 3 minutes until just barely golden. Turn the heat to medium-high, add the chicken and lemon grass and sauté for about 5 minutes until the chicken is cooked through. Add the 2 teaspoons fish sauce and season with salt (lightly) and pepper.
- Spoon the chicken mixture into the lettuce cups with some of the rice, and drizzle the dressing over. Top with cilantro leaves and scallions.
HOW TO MAKE EASY AUTHENTIC CHICKEN LARB GAI RECIPE
From cookingwithlane.com
THAI LARB RECIPE (LARB MOO ลาบหมู) - AUTHENTIC THAI STYLE
From eatingthaifood.com
THAI LARB RECIPE | BON APPéTIT
From bonappetit.com
THAI LETTUCE WRAPS (LARB GAI) - RECIPETIN EATS
From recipetineats.com
THAI LARB SALAD | FEASTING AT HOME
From feastingathome.com
EASY LARB RECIPE WITH CHICKEN - POSH JOURNAL
From poshjournal.com
CHICKEN LARB (THAI SALAD) | BUSH COOKING
From bushcooking.com
BEST CHICKEN LARB GAI RECIPE - AUTHENTIC ISAAN & LOW CALORIE
From tastythais.com
HOW TO MAKE THE PERFECT PORK (OR CHICKEN, DUCK OR TOFU) LARB – RECIPE
From theguardian.com
THAI CHICKEN SALAD (LARB GAI) RECIPE - THE SPRUCE EATS
From thespruceeats.com
GROUND LEMONGRASS CHICKEN (LARB) | RICARDO
From ricardocuisine.com
HEALTHY CHICKEN LARB (LARB GAI) — ZESTFUL KITCHEN
From zestfulkitchen.com
HOW TO MAKE EASY AUTHENTIC CHICKEN LARB GAI RECIPE
From foodhousehome.com
রেস্টুরেন্ট স্টাইলে লাবগাই সালাদ রেসিপি
From youtube.com
PORK LARB, THE NATIONAL DISH OF LAOS - THE WOKS OF LIFE
From thewoksoflife.com
RECIPE: CHICKEN LARB BOWLS - FOOD HOUSE
From foodhousehome.com
CHICKEN AND SHRIMP LAAP (LARB) RECIPE - SKINNYTASTE
From skinnytaste.com
15 CHICKEN LARB RECIPE LAOS - SELECTED RECIPES
From selectedrecipe.com
CHICKEN LARB IN LETTUCE CUPS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CHICKEN LARB - MY THERAPIST COOKS
From mytherapistcooks.com
HOW TO MAKE AUTHENTIC CHICKEN LARB GAI RECIPE (MINCED MEAT …
From pinterest.ca
HOW TO MAKE EASY AUTHENTIC CHICKEN LARB GAI RECIPE
From foodnewsnews.com
LARB RECIPE (WITH CHICKEN) | KITCHN
From thekitchn.com
CHICKEN LARB (LAAB GAI) RECIPE | COZYMEAL
From cozymeal.com
LARB (LAAB) - AUTHENTIC THAI AND LAOTIAN RECIPE | 196 FLAVORS
From 196flavors.com
EASY THAI CHICKEN LARB SALAD RECIPE - COOKING THE GLOBE
From cookingtheglobe.com
CHICKEN LARB RECIPE: A FRESH AND HEALTHY SOUTHEAST ASIAN STAPLE
From healthyrecipes101.com
HOW TO MAKE CHICKEN LARB : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN LARB RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND PORT RECIPES - CHICKEN LARB
From chickenlarb.blogspot.com
CHICKEN LARB | TASTE
From tastecooking.com
CHICKEN DINNERS: THAI CHICKEN LARB - SERIOUS EATS
From seriouseats.com
5 MOUTH-WATERING LARB RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE LARB GAI : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY CHICKEN LARB - LEFTOVER CHICKEN RECIPE - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love