Larb Gai (Thai Chicken Salad)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
400 g ground chicken breast2 tsp ginger, grated20 basil leaves, chopped1/3 cup lemon juice2 tbsp soy sauce1 tbsp dark soy sauce1 tsp sesame oil1 tsp red pepper flakes1/2 onion, thinly sliced2-3 tbsp toasted rice, ground
1. Make toasted rice: heat a pan over medium heat, add 2-3 tbsp of raw brown rice and toast for a few minutes until golden, stirring occasionally to ensure evenness. Remove from heat to a morter & pestle and grind. Set aside.
2. Heat pan over med-high heat, add 2 tbsp of water, then add ground chicken, ginger, half the basil leaves, half the lemon juice, and half the soy sauce. Cook until done and remove to a mixing bowl.
3. Add onion, basil, sesame oil, dark soy sauce, red pepper flakes, and the remaining lemon juice, soy sauce, and basil. Mix well.
4. Serve warm or cold with shredded cabbage, lettuce, carrot and cucumber slices.
Makes 3 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TOTCHIKO.
2. Heat pan over med-high heat, add 2 tbsp of water, then add ground chicken, ginger, half the basil leaves, half the lemon juice, and half the soy sauce. Cook until done and remove to a mixing bowl.
3. Add onion, basil, sesame oil, dark soy sauce, red pepper flakes, and the remaining lemon juice, soy sauce, and basil. Mix well.
4. Serve warm or cold with shredded cabbage, lettuce, carrot and cucumber slices.
Makes 3 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TOTCHIKO.
Nutritional Info Amount Per Serving
- Calories: 173.7
- Total Fat: 2.7 g
- Cholesterol: 58.0 mg
- Sodium: 618.7 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.5 g
- Protein: 25.1 g
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