Chicken Larb in Lettuce Cups
Spicy and tangy ground chicken dish. Great for a light entrée or fun appetizer.

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