Chicken Larb Lettuce Cups
A bright, herbaceous Thai minced chicken salad seasoned with fish sauce, lime, toasted rice powder, and fresh herbs, served in crisp lettuce cups for a light, low-carb bite.
Ingredients
- 1 lb ground chicken
- 2 tbsp uncooked jasmine rice
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tsp granulated sugar
- 1/2 tsp red chili flakes (or fresh Thai chilies, minced)
- 4 small shallots, thinly sliced
- 4 scallions, thinly sliced
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh cilantro, roughly chopped
- 2 tsp neutral oil (such as vegetable oil)
- 1 head butter lettuce or iceberg lettuce, separated into cups
Instructions
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1
Toast 2 tbsp uncooked jasmine rice in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3-4 minutes. Let cool, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.
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2
Heat 2 tsp neutral oil (such as vegetable oil) in a large skillet over medium-high heat. Add 1 lb ground chicken and cook, breaking it up, until cooked through to an internal temperature of 165°F (74°C), about 6-8 minutes. Remove from heat.
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3
Stir in 2 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tsp granulated sugar, and 1/2 tsp red chili flakes (or fresh Thai chilies, minced). Add the toasted rice powder and toss to combine.
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4
Fold in 4 small thinly sliced shallots, 4 thinly sliced scallions, 1/2 cup torn fresh mint leaves, and 1/2 cup roughly chopped fresh cilantro.
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5
Taste and adjust seasoning with more fish sauce or lime juice as needed. Spoon the larb into 1 head separated into cups butter lettuce or iceberg lettuce and serve immediately.