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Chicken Larb

Zesty Chicken Larb: Your Quick Low-Carb Dinner Delight

Chicken Larb, a delicious Thai dish, combines ground chicken with a zesty dressing and fresh herbs for a quick, low-carb meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Larb Dressing
  • 2 tablespoons Fish Sauce Use soy sauce for vegetarian option
  • 2 tablespoons Soy Sauce Tamari is gluten-free alternative
  • 2 tablespoons Water
  • 1 tablespoon Brown Sugar Honey or coconut sugar can be used
  • 2 tablespoons Fresh Lime Juice Lemon juice as alternative
Larb Gai
  • 1 pound Ground Dark Meat Chicken Ground turkey is a leaner choice
  • 2 tablespoons Olive Oil Avocado oil is a substitute
  • 1 large Shallot Red onion can be used
  • 2 stalks Green Onions Chives can be swapped
  • 3 cloves Garlic Minced garlic from a jar can save time
  • 1 tablespoon Freshly Grated Ginger Ground ginger can be an alternative
  • 2 pieces Thai Chilies Jalapeños are milder options
For Serving
  • 2 cups Steamed Jasmine Rice Brown rice for extra benefits
  • 1 cup Butter Leaf Lettuce Napa cabbage can be used
  • 1 cup Baby Cucumbers Any cucumber variety is fine
  • 1/2 cup Roasted Salted Peanuts Cashews or omitting work for allergies
  • 1/4 cup Fresh Herbs (Cilantro, Thai Basil, Mint) Choose your favorites
  • 2 pieces Lime Wedges Serve on the side

Equipment

  • skillet
  • small bowl
  • whisk
  • Wooden Spoon

Method
 

Step-By-Step Instructions
  1. In a small bowl, whisk together the fish sauce, soy sauce, water, brown sugar, and freshly squeezed lime juice. Stir until the brown sugar completely dissolves. Set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add the ground chicken, breaking it up with a spoon. Cook for about 5-7 minutes until browned and reaching an internal temperature of 165°F (75°C).
  3. Add the sliced shallots, green onions, minced garlic, grated ginger, and chopped Thai chilies to the skillet. Sauté for 2-3 minutes until shallots are translucent.
  4. Pour the prepared dressing over the cooked chicken and vegetables in the skillet. Stir and cook for an additional 2-3 minutes. Taste and season with salt and pepper.
  5. Serve the Chicken Larb in bowls with jasmine rice or in lettuce wraps. Garnish with fresh herbs, cucumbers, peanuts, and lime wedges.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 18gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Ensure the ground chicken is cooked through and don't skip fresh herbs for maximum flavor.

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