Slow Carb Larb Gai Recipes

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.

LARB GAI

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.

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.

SLOW-CARB LARB GAI

Steps:

• Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
• Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.