Larb Gai Minced Chicken Salad

Name: Larb Gai Minced Chicken Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lbs ground chicken; 2 tbsp raw long-grain white rice (for toasted rice powder); 1/4 cup fish sauce (gluten-free); 1/4 cup fresh lime juice; 1 tsp dried Thai chili flakes (or red pepper flakes); 4 medium shallots, thinly sliced; 4 green onions, thinly sliced; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 1 tbsp neutral oil; 1 tsp granulated sugar; 12 butter lettuce leaves (for serving)

A vibrant Thai minced chicken salad tossed with toasted rice powder, fresh herbs, lime juice, and fish sauce - bright, herby, and fiery with 30 grams of protein per serving.

35 minEasyServes 4280 cal/serving

ThaiSaladStovetopHigh ProteinLow CarbGluten-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs ground chicken
2 tbsp raw long-grain white rice (for toasted rice powder)
1/4 cup fish sauce (gluten-free)
1/4 cup fresh lime juice
1 tsp dried Thai chili flakes (or red pepper flakes)
4 medium shallots, thinly sliced
4 green onions, thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 tbsp neutral oil
1 tsp granulated sugar
12 butter lettuce leaves (for serving)

Instructions

1

Toast 2 tbsp raw long-grain white rice (for toasted rice powder) in a dry skillet over medium heat, stirring constantly, for 4-5 minutes until golden and nutty. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Set aside.
2

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add 1.5 lbs ground chicken and cook, breaking it up, for 6-8 minutes until cooked through to an internal temperature of 165°F (74°C). Drain any excess liquid.
3

Remove pan from heat. Let chicken cool for 2 minutes.
4

In a large bowl, combine 1/4 cup fish sauce (gluten-free), 1/4 cup fresh lime juice, 1 tsp granulated sugar, and 1 tsp dried Thai chili flakes (or red pepper flakes). Whisk to dissolve the sugar.
5

Add the cooked chicken to the dressing and toss well. Add 4 medium thinly sliced shallots, 4 thinly sliced green onions, and the toasted rice powder. Toss again.
6

Fold in 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro leaves. Taste and adjust seasoning with more fish sauce, lime, or chili flakes.
7

Serve with 12 butter lettuce leaves (for serving) for wrapping, or over rice.

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Questions

What internal temperature should Larb Gai Minced Chicken Salad reach?

For Larb Gai Minced Chicken Salad, 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 Larb Gai Minced Chicken Salad?

The entry for Larb Gai Minced Chicken Salad calls for 1/4 cup fish sauce (gluten-free). 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.

Is Larb Gai Minced Chicken Salad spicy?

Yes, it is properly hot. The heat in Larb Gai Minced Chicken Salad comes from 1 tsp dried Thai chili flakes (or red pepper flakes). For a milder plate, remove the seeds and ribs from the chili flakes, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Larb Gai Minced Chicken Salad low-carb?

A serving of Larb Gai Minced Chicken Salad carries 10 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Does Larb Gai Minced Chicken Salad contain fish?

Yes: 1/4 cup fish sauce (gluten-free). 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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