Thai Chicken Lettuce Wraps Larb Gai Recipes

THAI CHICKEN LETTUCE WRAPS (LARB GAI)

Thai Chicken Lettuce Wraps (Larb Gai) image

Provided by Morgan

Time 30m

Number Of Ingredients 12

Ingredients

1/4 cup uncooked jasmine rice, plus more cooked jasmine rice to serve, if desired
1 tablespoon oil
1 pound ground chicken (use thighs and chop for best texture)
1/4 cup freshly squeezed lime juice (from 2-3 limes)
2 tablespoons fish sauce
1 teaspoon brown sugar
4 shallots, thinly sliced
2 Thai bird's eye chiles, or to taste.
3 scallions, sliced
2 tablespoons chopped cilantro
10 whole mint leaves, more for serving
Butter, bibb, or boston lettuce leaves

Steps:

In a dry wok or pan over low heat, toast the rice, stirring often until they turn a deep golden color and smell nutty, about 10 minutes. Grind to a coarse powder using a mortar and pestle, coffee grinder, spice grinder, food processor, or blender. Set aside.
Return the wok to high heat and add oil. Once hot, add the ground chicken. Stir fry until the chicken is browned and crisp, then add in the sugar, fish sauce, and lime juice.
Stir fry for another minute, and add the toasted rice powder, chilies, shallots, and scallions., cilantro, and mint. Stir fry for one more minute, then adjust seasonings to taste.
Serve in lettuce cups or with rice.

LARB GAI

Larb Gai image

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

Ingredients

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

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.

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