Prepare the Chicken Larb:

To serve:

  • Boston lettuce, large 1 head
  • Limes, cut into wedges, for garnish 2 each
  1. Prepare the Chicken Larb:

    • Heat oil in wok. Stir in garlic and bird’s eye chili until fragrant.
    • Add galangal and stir until fragrant.
    • Stir in ground chicken and green beans and mix well in wok.
    • Stir in shallots, basil leaves, fish sauce, Stafford® BLUE LABEL Chicken Broth Base and Kefir Lime leaves.
    • Stir fry until chicken is cooked through.
  2. To serve:

    Serve in Boston lettuce cups and garnish with lime wedges.