Chicken Larb in Lettuce Cups
Spicy and tangy ground chicken dish. Great for a light entrée or fun appetizer.
Appetizer/Shareable
Main Course
Gluten free
Ingredients per serving
Prepare the Chicken Larb
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Oil, as needed
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Garlic cloves, minced 17.5 g
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Red or green bird’s eye chili, chopped 2.4 g
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Galangal/ginger, finely minced 4.0 g
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Chicken, ground 450.0 g
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Green beans, cut into 6 mm disks 85.0 g
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Basil, Thai (only leaves) 25.0 g
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Kefir lime leaves, chiffonade 4.0 each
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Shallots, diced 10.0 each
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Fish sauce, Asian 15.0 ml
To Serve
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Limes, cut into wedges, for garnish 2.0 each
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Boston lettuce, large 2.0 heads
Preparation
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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.
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To Serve
- Serve in Boston lettuce cups and garnish with lime wedges.
