Thai Chicken Salad (Larb Gai)

We love lettuce wraps around here so this week I wanted to make something that was similarly salty/sweet/spicy and loaded with vegetables. My recipe for Thai Chicken Salad is inspired by this traditional Larb Gai recipe, a classic dish in Thai cooking.

With just a few steps you can put this together and serve it warm or cold (I vote warm) with rice and/or cabbage leaves.  I prefer it with chicken but ground pork or turkey would work as well.  Whatever you do, don’t leave out the fresh mint and lime juice – they’re essential for cutting the saltiness of the soy sauce and the savory kick of the fish sauce.DSC_0413

What to buy (serves 2-3):

  • 1 cup uncooked sticky rice
  • 1 tablespoon oil (I used canola)
  • 1 red onion, sliced
  • 1 serrano pepper, finely diced
  • 1 pound ground chicken breast
  • 1 tablespoon fish sauce (or more to taste)
  • 1 tablespoon soy sauce
  • juice of 1 lime (1/4 cup)
  • 2 tablespoons brown sugar
  • 1/2 cucumber, sliced
  • 1/2 green cabbage, sliced
  • 3-4 tablespoons peanuts, chopped
  • 1 small bunch mint, finely chopped
  • salt and pepper, to taste

What to do:

  • cook rice as directed on package and set aside
  • in a nonstick skillet, heat oil over medium-high until hot and add onions and serrano pepper, cooking for 5 minutes or until softened
  • add chicken and cook for another 5 minutes until chicken is no longer pink
  • meanwhile, whisk together fish sauce, soy sauce lime juice, brown sugar and add to chicken mixture in skillet
  • cook for another minute stirring until combined
  • transfer the hot chicken mixture to individual plates or a larger salad bowl
  • garnish with peanuts, mint  and lime wedges and serve with cabbage leaves and cucumber on the side

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