Larb Gai (Thai Chicken Salad)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
200g ground chicken breast1 tsp ginger, grated20 basil leaves, chopped1/3 cup lemon juice2 tbsp Thai fish sauce2 tbsp soy sauce1 tbsp dark soy sauce1 tsp sesame oil1 tsp red pepper flakes1/4 onion, thinly sliced1 tbsp spearmint, chopped2-3 tbsp toasted rice, ground1/3 cup green onions, sliced1/2 head romaine lettuce, chopped2-3 cups cabbage, shredded1 large carrot, sliced1-2 cucumber,s sliced
1. Make toasted rice: heat a pan over medium heat, add 2-3 tbsp of raw white 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, green onion, spearmint, basil, sesame oil, dark soy sauce, red pepper flakes, fish sauce, and the remaining lemon juice, soy sauce, and basil. Mix well.
4. Arrange remaining ingredients in a bowl, top with chicken. Eat.
Makes 3-4 servings.
Number of Servings: 3
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, green onion, spearmint, basil, sesame oil, dark soy sauce, red pepper flakes, fish sauce, and the remaining lemon juice, soy sauce, and basil. Mix well.
4. Arrange remaining ingredients in a bowl, top with chicken. Eat.
Makes 3-4 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user TOTCHIKO.
Nutritional Info Amount Per Serving
- Calories: 231.6
- Total Fat: 10.1 g
- Cholesterol: 63.4 mg
- Sodium: 1,761.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.7 g
- Protein: 19.0 g
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