Larb Gai (Thai Chicken Salad)
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Larb Gai (Thai Chicken Salad) calories by ingredient
Introduction
An adaptation of the traditional thai chicken salad An adaptation of the traditional thai chicken saladNumber of Servings: 4
Ingredients
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400 g ground chicken breast
2 tsp ginger, grated
20 basil leaves, chopped
1/3 cup lemon juice
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tsp red pepper flakes
1/2 onion, thinly sliced
2-3 tbsp toasted rice, ground
Directions
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.
Member Ratings For This Recipe
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