Thai Chicken Larb
This Thai chicken larb is a healthy, zesty dish combining bold flavors and fresh ingredients. Perfect as a quick dinner or an impressive appetizer, it supports your wellness goals without sacrificing taste.
Ingredients
- 1-1/2 tablespoons coconut oil (can use olive oil)
- 2 teaspoons finely minced garlic
- 1 tablespoon minced ginger
- 1 cup thinly sliced green onions (white and green parts; 4 to 6 onions)
- 1 pound ground chicken (darker meat will be more tender and flavorful)
- 2 tablespoons soy sauce (all-purpose, not light)
- 1 large lime
- 1 tablespoon Sambal Oelek or ground chili paste
- 1 tablespoon light brown sugar (not packed)
- Salt and pepper
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil
- 3 Persian cucumbers or 1 English cucumber
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 cup basmati rice
- 1-1/2 cups coconut milk
- 1/2 cup water
- Optional: Lettuce leaves for wraps
Instructions
- Cook the rice: Combine basmati rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 13–18 minutes. Fluff with a fork and mix in lime juice.
- Make the sauce: In a small bowl, mix soy sauce, lime zest, lime juice, Sambal Oelek, brown sugar, and salt. Stir thoroughly.
- Prepare the toppings: Thinly slice cucumbers, then toss with rice vinegar, olive oil, lime juice, salt, and pepper.
- Cook the aromatics: Heat coconut oil in a pan. Add garlic, ginger, and green onions. Sauté for 3–4 minutes until fragrant.
- Cook the chicken: Add ground chicken, breaking it up with a spoon, and cook until no longer pink. Drain excess liquid.
- Combine and serve: Pour prepared sauce over the chicken and cook for 2–3 minutes. Serve with rice, herbs, cucumber, and optional lettuce wraps.
Notes
Pro Tip: When selecting ingredients like cucumbers, look for firm and blemish-free options to ensure you get a refreshing crunch in every bite.