Chicken Larb Lettuce Cups

Name: Chicken Larb Lettuce Cups
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
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

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.

35 minEasyServes 4180 cal/serving

ThaiAppetizerStovetopLow CarbHigh ProteinDairy-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-Free

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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

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.
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.
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.
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.
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.

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Questions

What internal temperature should Chicken Larb Lettuce Cups reach?

For Chicken Larb Lettuce Cups, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of fish sauce in Chicken Larb Lettuce Cups?

The entry for Chicken Larb Lettuce Cups calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use ground beef or pork instead of ground turkey in Chicken Larb Lettuce Cups?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Chicken Larb Lettuce Cups uses 1 lb ground chicken.

Can I make Chicken Larb Lettuce Cups less spicy?

Yes. The heat in Chicken Larb Lettuce Cups comes from 1/2 tsp red chili flakes (or fresh Thai chilies, minced). For a milder plate, remove the seeds and ribs from the chili flakes, or use half; nothing else in the method changes.

Does Chicken Larb Lettuce Cups contain fish?

Yes: 2 tbsp fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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